1/4 lb. butter
2 ribs celery
1/4 medium-sized onion
2 sprigs parsley
1 qt. milk
1 c. heavy cream
Salt to taste
Pepper to taste
Seafood seasoning to taste
1/4 c. flour
1/2 oz. Cognac
4 ozs. steamed lobster tail
4 ozs. steamed shrimp
4 ozs. steamed clams
4 ozs. cooked crabmeat

Combine half the butter with celery, onion and parsley. Saute. When onion and celery are transparent (not brown), add milk, cream and desired amount of seasoning. Heat to warm temperature.

In separate saucepan, make a roux by melting remaining butter and adding flour, stirring constantly until creamy and thick (on the order of a paste but not too thick to stir.)

Strain milk mixture to remove parsley and onion. Add milk mixture slowly to roux. Add Cognac and stir. Add shellfish, warming gently until fish is heated. Serves 4.