Ingredients

• 1# SCALLOPS
• 1# King CRABMEAT
• 1# raw LOBSTER meat
• 1# raw peeled SHRIMPS
• 1# fresh MUSHROOMS
• 1 1/2# BUTTER
• 8 fine chopped SHALLOTS
• 1 bunch chopped CHIVES
• 1/2 oz. ground ROSEMARY
• 10 oz. SAUTERNE WINE
• 3 qts. hot HALF and HALF.

Method

1. Butterfly raw SHRIMPS and dice raw LOBSTER in 1 inch chunks, slice MUSHROOMS, melt BUTTER. Saute LOBSTER, SHRIMPS, MUSHROOMS and SCALLOPS in butter about 7 minutes. Add chopped SHALLOTS and CHIVES and saute 3 more minutes. Then flare the SAUTERNE over this. When it begins to simmer again, add about 3 ozs. of FLOUR and mix well. Now add hot HALF and HALF. Add ROSEMARY and CRABMEAT, remove from range. Sprinkle a little ACCENT over this and let stand a few minutes. Serve in casserole with a good Pilaf.