Thaw frozen seafood overnight in refrigerator or, if time is short, place in plastic bag and let stand in cold water for 1 to 2 hours. Drain lobster and remove any bits of cartilage; cut meat into bite-sized pieces. Rinse scallops; cook for 5 minutes in small amount of salted boiling water; drain. Cut large scallops in half. Saute mushrooms in 2 tbsp. butter until golden brown; set aside. In large saucepan, melt 1/2 cup butter. Blend in flour and salt; slowly add milk. Cook, stirring, over medium heat until thick and creamy. Stir in ketchup and lemon juice; stir well. Reduce heat to low. Add lobster, scallops, shrimp an mushrooms. Heat through. Serve over rice or in patty shells. Makes 10 to 12 servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on May 7, 1998
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