PART I:

1 c. cream sauce
1/2 c. diced cooked lobster
1/2 c. diced cooked shrimp
1/2 c. lump crab meat
1 hard cooked egg, diced finely
1/4 c. butter
1/2 c. chopped canned mushrooms
1 tbsp. sherry
1/2 c. grated American cheese

PART II: Cream Sauce thin
1 tbsp. flour
1 tbsp. butter
1 c. hot milk

Make a roux by cooking flour with butter in top of double boiler over medium low heat. Stir constantly. Add hot milk constantly while stirring until sauce thickens. Season to taste with salt and white pepper. Prepare cream sauce. Saute mushrooms in butter. Mix seafood, mushrooms, sherry, egg and cream sauce together. Pour into casserole and top with grated cheese. Serves 4.