1 lb. lobster
6 tbsp. butter (3/4 stick)
1/3 c. flour
1/2 tsp. salt
1/4 tsp. cayenne
1/4 tsp. ground nutmeg
1 c. milk
1 c. heavy cream
3 egg yolks
1/2 c. sherry
1 lb. scallops
1 lb. shrimp, cleaned, deveined and cooked
6 c. cooked rice

Remove meat from lobster, saving shell for garnish. Melt butter in a large saucepan; stir in flour, salt, cayenne and nutmeg. Stir in milk and cream. Cook, stirring constantly until sauce thickens and bubbles 1 minute. Remove.

Beat egg yolks slightly in a small bowl; stir in sherry. Slowly stir in a generous 1/2 cup of the hot sauce, then stir back into remaining sauce in pan, stirring constantly, 1 minute. Fold in seafood. Heat gently 5 minutes.

Do ahead note: Line top of an 8 cup double boiler with heavy foil. Spoon in seafood mixture; freeze. When frozen, remove foil-wrapped food from double boiler. Return to freezer.