9 oz. pkg. frozen lobster tails
7 oz. pkg. frozen deveined shrimp
1/4 c. butter
1/4 c. chopped onion
1 tsp. curry powder
7 1/2 oz. can crabmeat, drained
1 tbsp. all-purpose flour
10 1/2 oz. can cream of mushroom soup
1 c. milk
1 c. sour cream

Cook lobster and shrimp according to package directions; chop. Meanwhile, melt butter in 2 quart saucepan. Add onion and curry powder; saute until onion is tender. Blend in flour. Add soup; gradually stir in milk. Bring to a boil; reduce heat and cook 2 more minutes. Stir in sour cream, lobster, shrimp and crabmeat. Heat thoroughly, but do not boil. Serve over rice. Serves 8.