1 lb. sole fillets
1 lb. scallops
1 tin frozen lobster, thawed
1 1/2 c. cooked rice
1 qt. milk
1 can mushroom soup
1/2 c. flour
6 tbsp. butter
1 1/2 c. bread crumbs

Place fillets and scallops in saucepan, cover with milk. Cook 10 minutes, drain and reserve milk. Blend flour and butter, soup and lobster juice; stir over medium heat until thick. Add milk. Butter a 3 quart casserole.

Pour layer of sauce, layer of rice, layer of seafood. Repeat, ending with a layer of sauce. Saute bread crumbs and sprinkle over casserole. Bake at 350 degrees for 1 hour or until bubbly.

Serves 8.