Shrimp And Lobster, With Linguine

By arthurlemay

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 pound lobster meat, chopped
• 1 tablespoon basil, chopped
• 1 teaspoon lemon pepper
• 1 teaspoon cajun seasoning
• 10 ounces white wine
• 1/2 cup King Arthur flour
• 1/2 pound butter
• 1 tablespoon garlic, chopped
• 2 ounces Parmesan cheese, grated
• 1/2 cup milk
• 1/4 cup light cream
• 2 cups water
• 1 teaspoon parsley, chopped
• 1/8 teaspoon white pepper

Details

Servings 6
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Place the shrimp in a small bowl. Add the lemon pepper, Cajun seasoning and chopped basil. Add wine. Mix to blend. Cover with plastic wrap and marinate for 4 hours.

Drain shrimp, reserving marinade.

In a large skillet, heat 1/4 pound of the butter until melted and hot, but do not let brown. Add shrimp and garlic. saute shrimp and garlic, stirring occasionally until shrimp just begins cooking. Add lobster meat and saute for 3-5 minutes. Remove from heat, strain shrimp and lobster meat and sat aside, reserving liquid.

In a large saucepan, melt the remaining 1/4 pound butter over medium heat. When the butter is melted, reduce heat to low and dd the flour, stirring with a whisk until smooth. Add the reserved white wine marinade, pan juices from the shrimp and 2 cups water. Cook over medium heat, stirring constantly with whisk until sauce thickens and boils for about 5 minutes. Reduce heat to low and fold in the shrimp, lobster meat, grated Parmesan cheese and parsley. Raise the heat to medium and bring mixture to a boil,stirring constantly. Reduce heat to low and stir in the milk and the light cream. Continue to cook over low heat for about 10 minutes, stirring occasionally. Remove from heat.

Serve over cooked linguine, accompanied by garlic bread.