3 tbsp. butter
1 lb. cooked lobster
3 tbsp.flour
1/2 tsp. ground dry mustard
3 slices white bread (no crust)
2 c. light cream
Salt & pepper to taste
3 tbsp. sherry
1/2 c. buttered bread crumbs

Cut lobster into bite-sized pieces and saute slowly in butter. Combine flour and seasonings and sprinkle over lobster. Add cream slowly, stirring constantly. Add bread torn in small irregular pieces. Add sherry and pour into buttered casserole dish and top with buttered bread crumbs. Bake 30 minutes at 350 degrees or until bubbly and brown.

May be made a day ahead and baked just before serving.

May be doubled by adding a pound of cooked shrimp or a pound of blanched scallops, or a combination of both.