1 1/2 lb. shrimp
1 lb. fresh crabmeat
4 c. fish or chicken stock
3 tbsp. flour
Salt to taste
Garlic salt to taste
3 lobster tails
1/2 lb. American cheese, grated
3 tbsp. butter
2 pkgs. frozen chopped spinach
Red pepper

Cook seafood in stock. Shell, breaking into bite-size pieces. Make sauce using butter, flour and 3 cups of stock. Season to taste with salt and red pepper. Place spinach, thawed and seasoned with garlic salt, in bottom of large casserole. Pour seafood and sauce mixed over this. Cook at 350 degrees for 30 minutes. Then cover with cheese and cook 10 minutes more. Serve 8-10.

Seafood may be cooked the day before, but must be kept in refrigerator.