2 cans (4 oz.) sliced mushrooms
2 tbsp. butter
4 cans (10 3/4 oz.) condensed cream of shrimp soup
2 cans (7 1/2 oz.) crabmeat, drained and cartilage removed
4 cans (4 1/2 oz.) shrimp, drained
2 cans (5 oz.) lobster, drained and broken apart
1 c. milk
1/2 tsp. dry mustard
1/2 tsp. paprika
1/8 tsp. cayenne red pepper
1/4 c. sherry
Crisp Croustades (below)

In Dutch oven or roasting pan, cook and stir mushrooms with liquid in butter until heated through. Stir in remaining ingredients except sherry and croustades. Heat to boiling, stirring constantly. Stir in sherry. Serve over croustades. 12 servings.