2 cans cream of mushroom soup
2 cans cream of shrimp soup
1 lb. raw shrimp
2 pieces lobster or seafood
1/2 soup can milk
1 tsp. Old Bay
1 tsp. pepper

Put cream soups in a large pot and add the milk. Warm until all is melted and smooth. Add shrimp and meat, cut in bite size pieces. Stir frequently over a low fire. After a few minutes add the Old Bay and pepper. When the shrimp are tender, your Newberg is done and ready to serve over cooked rice. The longer this cooks the thinner it will become, so be careful not to overcook.