Boil 1 1/2 pound large shrimps - 3-5 minutes and boil 1 pound slipper lobster tails until pink - 5 minutes in seasoned water: mustard seeds, bay leave, red and black pepper, celery seed, allspice and cloves or seasoning of your own choice.

Saute in bacon fat or butter to cover bottom of casserole:

1 lb. Bay scallops (lg.), cut in half crosswise
1 lg. onion, diced
2 lg. green peppers, diced
12 oz. mushrooms, sliced

Add:

2 cans cream of shrimp soup, undiluted
1/2 c. white wine
4 oz. jar pimentos
Shrimp, cut in half
Slipper lobster tails, cut in half
1 tbsp. Worcestershire sauce

Mix well. Top with seasoned bread crumbs and Parmesan cheese, dot with butter. Bake in 350 degree oven 20-25 minutes.