2 (10 3/4 oz.) can condensed cream of shrimp soup
1 (12 oz.) can evaporated milk
1 1/2 c. cooked & drained shrimp
1 1/2 c. cooked scallops
1 1/2 c. cooked lobster or crabmeat
2 (4 oz.) cans sliced mushrooms, drained
4 tbsp. dry sherry
4 egg yolks, beaten

Place all ingredients except egg yolks in crock pot, stir thoroughly. Cover and cook on low 4-6 hours. Stir in egg yolks during last hour. Serve over hot rice, chow mein noodles or in puff pastry shells. Then chow down.