|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|Chopped lobster meat||1⁄2 Cup (8 tbs) (Cooked / Canned)|
|Chopped shrimps||1⁄2 Cup (8 tbs) (Cooked / Canned)|
|Flaked crab meat||1⁄2 Cup (8 tbs) (Cooked / Canned)|
|Minced mushrooms||1⁄2 Cup (8 tbs) (Fresh / Canned)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Heavy cream/Evaporated milk||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
1. Start oven, set at Moderately Hot, 400° F. Have ready 6 well-scrubbed scallop shells or ramekins. Rub them lightly with butter or margarine.
2. Saute in all but 1 tablespoon of the butter or margarine the lobster, shrimps, crab meat and mushrooms. Cook and stir 5 minutes. Add the crumbs, cream or evaporated milk, Worcestershire sauce and sherry. Stir over low heat, then taste and add salt as needed.
3. Fill the hot fish mixture into the shells, sprinkle with the cheese and dot with the rest of the butter or margarine. Bake 15 or 20 minutes, or until the tops are bubbly.