Posted by LladyRusty - May 3, 2001

Source: The Towne Lyne House, Lynnfield, MA

Meat from 2 (1 pound) lobsters
6 ounces fresh scallops
8 peeled and deveined medium shrimp
2 cups milk or half-and-half
2 ounces dry sherry
1/4 cup melted butter
Cayenne pepper
Worcestershire sauce
1 tablespoon Spanish paprika
Salt
Roux-equal parts cooked flour
    and butter (1/2 pound)

Saut?shrimp, scallops, and lobster meat in melted butter. Season with paprika and 1 ounce. sherry. Cook until shrimp and scallops are done. Reserve. Heat the milk until steaming. DO NOT BOIL. Season with salt, cayenne pepper and Worcestershire sauce to taste. While liquid is steaming, add roux until desired thickness of sauce is reached. Add cooked seafood and liquid to sauce and remaining sherry wine and let cook 2 or 3 minutes, stirring constantly. Correct the seasoning.

Serve on toast points.

Servings: 12