|Frozen rock lobster tails||2|
|Scrod fillets||1 Pound|
|White wine||1⁄4 Cup (4 tbs)|
|Canned alaska king crab/2 packages, 6 ounces each frozen crab, thawed||13 Ounce (2 cans, 6 1/2 ounces each)|
|Condensed cream of shrimp soup||1 Can (10 oz)|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. Defrost lobster following directions in Defrosting Chart. Cook following directions. Remove lobster meat and cut into small pieces. Set aside.
2. Cut scrod into serving pieces. Place in a 1 1/2-quart glass baking dish. Add wine. Cover with plastic wrap. Cook in microwave oven 5 minutes at HIGH. Drain and break up into small pieces.
3. Combine lobster, scrod, crab, condensed soups, cream, sherry, and pepper in a 1 1/2-quart glass casserole. Insert Temperature Probe in center of mixture, being careful that it does not rest on bottom of casserole. Cook uncovered in microwave oven set at 155°F and at HIGH.
4. Melt butter in a 2-cup glass measuring cup in microwave oven (45 seconds at HIGH). Add crumbs and Parmesan cheese. Mix well and sprinkle over seafood mixture. Sprinkle paprika over all.