|Canned crabmeat||16 Ounce (Frozen / Fresh Cooked)|
|Frozen scallops||1 1⁄2 Pound|
|Soft margarine||1⁄2 Cup (8 tbs)|
|Chopped onions/Shallots||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Prepared hot mustard||2 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Frozen lobster soup/Shrimp soup||2 Can (20 oz)|
|Grated swiss cheese/Gruyere cheese||1⁄2 Cup (8 tbs)|
|Tuna||7 Ounce, solid, drained (1 Can)|
|Parmesan cheese||To Taste|
If frozen, defrost the crabmeat overnight in the refrigerator or stand the can in a bowl of hot tap water.
Drain and reserve juice.
Remove cartilage from claws and chop lobster meat coarsely.
Pour boiling water over scallops to separate, then drain.
Cut scallops in half if large.
In a medium saucepan, saute onions in 2 tablespoons hot margarine until limp.
Add wine and scallops.
Cover and simmer 5 to 7 minutes, then set aside.
Scald milk and mustard together in a large double boiler.
Cream remaining margarine and flour together and scrape into the milk.
Whisk until smooth and thick.
Add soup and Swiss cheese.
Cook until blended.
Add wine mixture, then a mixture of lobster juice and egg yolks.
Cook and stir 2 minutes.
Add lobster and tuna, flaked.
Taste for seasoning.
Sprinkle with chopped parsley.