Lobster-Crab-Shrimp Newburg

Serves from 14 to 16

• 2/3 cup flour
• ¼ lb. butter
• 1 tsp. onion juice
• 1 tsp. (heaping) spaghetti seasoning
• 1 tsp. worcestershire sauce
• ½ cup sherry
• 3 ctns half and half
• 2 cans frozen shrimp soup
• 3 cans crab
• 2 lge or 3 small lobster tails
• salt and pepper to taste

In the early afternoon clean crab, break into bite pieces and marinate with sherry. Drop frozen lobster tails in boiling salted water and cook for 20 minutes if small or 30 minutes if large. Cool, shell and cut meat into bite size. Refrigerate. Remove frozen soup from refrigerator to thaw. About an hour before serving make a cream sauce of the butter, flour and cream. Add seasonings, the shrimp soup, crab and lobster. Hold covered until serving time over hot water, stirring occasionally. Serve with rice.