1 (4 oz.) can sliced mushrooms
1 tbsp. butter
2 (10 oz.) cans frozen cream of shrimp soup
1 (7 1/2 oz.) can crab meat, drained and cartilage removed
2 (4 1/2 oz.) cans shrimp, drained
1 (5 oz.) can lobster, drained
1/2 c. milk
1/4 tsp. dry mustard
1/4 tsp. paprika
Dash of cayenne pepper
2 or 3 tbsp. dry sherry
Toast points

In saucepan, cook and stir mushrooms (with liquid) in butter until heated through. Add remaining ingredients except sherry. Heat to boiling, stirring CONSTANTLY. Stir in sherry. Serve over toast points. 6 servings.