1 pt. oysters
1/2 pt. scallops
1/2 pt. shrimp
1/2 lb. white fish
1 cooked lobster tail (optional)
1 pt. half and half
2 pt. milk
1/2 lb. butter
1/2 tbsp. chopped parsley
1/2 tbsp. scallions
1/2 tbsp. white pepper
A dash of garlic powder

Drain and wash oysters Keep juice. Melt butter in saucepan; saute all seafood until oysters curl and shrimp turn pink and fish turns white. Warm cream and milk together; add to seafood along with remaining ingredients. Do not boil! Add oyster juice (be careful of sand); simmer 45 minutes; sprinkle with paprika. Serve with buttered pilot crackers.