Ingredients
Equipment
Method
- Melt the butter in a large pot over medium heat and sauté the onions and garlic until softened.
- Sprinkle in the flour and stir constantly to form a smooth roux, cooking until nutty.
- Gradually whisk in the seafood stock, heavy cream, and white wine, simmering until slightly thickened.
- Lower heat and fold in the crab, shrimp, and lobster, cooking gently until just done.
- Season with salt, pepper, and paprika, and garnish with fresh parsley before serving.
Notes
For a lighter version, you can use half-and-half instead of heavy cream. If you don’t have seafood stock, chicken or vegetable broth works as a substitute. Avoid overcooking the seafood to keep its tender texture; they cook quickly! Store any leftovers in an airtight container, best consumed within three days, and reheat gently.