Steely, grassy, and defiantly dry, nothing can complement a meal better than Sauvignon Blanc, a unique wine that offers a definitive counterpoint to the ubiquitous Chardonnay.
Recipe:
2 (8 oz.) frozen rock lobster tails (cooked)
1 lb. slightly steamed jumbo shrimp
1 can Alaskan King Crab meat, drained
5 tbsp. butter
1/2 cup flour
1/2 tsp. paprika
1 tsp. salt
1/4 tsp. white pepper
1 1/2 cups light cream
2/3 cup Sauvignon Blanc
Defrost shrimp, lobster and crab, drain. Melt butter in Dutch oven. Stir in flour, salt, paprika and pepper until smooth. Bring to a boil, stirring constantly. Reduce heat and simmer 5 minutes.
Add Sauvignon Blanc, lobster, shrimp and crab meat. Stir gently until combined. Cook over low heat until heated through. Serve over white rice. Can be frozen or prepared a day or two in advance of your dinner.
Serves 6.
