3/4 lb. butter
3 tbsp. flour
3 (13 oz.) cans evaporated milk
3/4 tsp. salt
1/4 tsp. pepper
1 tbsp. Worcestershire sauce
1 tbsp. capers
6 tbsp. Parmesan cheese
2 tsp. paprika
1 lb. med. shrimp
1 pt. scallops
1 lb. flounder
1/2 lb. crabmeat
2 1/2 c. lobster
4 tbsp. Sherry wine
1/2 c. bread crumbs
Dash paprika

Melt butter; stir in flour. Add one can of evaporated milk. Stir until thickened. Add salt and pepper, Worcestershire sauce, capers, Parmesan cheese and paprika to make it pink. Cook shrimp with scallops in two quarts of water with 2 tablespoons salt for five minutes and flounder last three minutes.

Drain. Flake flounder and add fish and seafood to sauce, then rest of milk. Cook lobster and add to sauce with crabmeat. Add Sherry to sauce. Place in a 3-quart casserole. Top with crumbs and paprika.

Bake for 40 minutes in a 350 degree oven. Serve over cooked rice.