1 c. unsalted butter
1/4 c. clam juice
5 shallots, minced
8 lbs. shellfish (scallops, shrimp, lobster, crab - in any combination or individually)
1 1/2 pts. whipping cream
1 pt. half and half
4 egg yolks, slightly beaten
Arrowroot
Beau Monde
Celery seed
Dry mustard
White pepper
Onion and/or garlic powder if desired
1/2 c. sherry
Parsley leaves, minced
Parsley and lemon (optional) for garnish

If not pre-cooked, boil the crab and lobster until white and firm. Shell lobster and crab, cut into bite size pieces, and set aside in a bowl.

In a huge skillet (or flame-proof casserole or roasting pan) heat the butter to melting, add the clam juice and the shrimp (peeled and deveined) and cook until shrimp is pink and white (about 3 minutes). Remove the shrimp to the bowl with the lobster and crab with a slotted spoon and cook the scallops in the butter until white and firm (also about 3 minutes - depending on size of scallops). Remove with slotted spoon to the bowl with the shrimp. Add shallots to pan juices and cook for about 3 minutes.

Mix egg yolks with half and half and whipping cream and stir into juices with arrowroot and any drippings in the bowl of reserved fish. Simmer the resulting sauce, stirring, for about 3 minutes, until thickened slightly. Season to taste. Add sherry. Add reserved fish to sauce and cook, stirring, until thoroughly heated. Garnish with parsley and lemon if desired. Serve over rice, noodles or pastry scallop shells (recipe follows). Serves 25.

PASTRY SCALLOP SHELLS:

(For Shellfish Newburg) Lg. scallop shells (at least 8 shells are best if you are cooking for a crowd)

Make your favorite pie crust pastry and roll out as for a 9 inch crust 1/8 inch thick. Cut into quarters and press each quarter into a large scallop shell. Top with another shell (press down firmly) and trim to edge of shell. Bake at 350 about 15 minutes - remove top shell very gently and return pastry in bottom shell to oven to cook an additional 3 to 4 minutes.