My mom used to make this for special parties.  The recipe was originally created by ‘Nanny Whiz’ who was a dear friend, kindred spirit and master chef.  Filled with flavour, this versatile rich Atlantic lobster casserole can sit in a chafing dish or crockpot for entertaining, and you can serve it over rice, in patty shells or with noodles.  It works well in tiny shells as a ‘mini dinner’ for kids as well.  Just make sure you skip the sherry..

Serves 10.

2 c. lobster meat
2 lb. scallops
1lb. haddock
1/2 butter
1/2 c. flour
3 cups milk
4T. cooking sherry
3 c. diced mushrooms
1/2 c. parmesan cheese

Steam scallops with haddock for 5 minutes and set aside.  Make a cream sauce using the butter, milk and flour.  (Combine flour and butter with a whisk over low heat and gradually add the milk).  Once the sauce thickens, add sherry (for adults) and mushrooms and simmer 5 minutes while stirring.  Add the fish and seafood to a casserole dish and pour in sauce mixture.  Sprinkle parmesan cheese on top and bake for 30 minutes in the over at 325 degrees.  You could also cook on a stovetop, fill patty shells or scoop over a starch and sprinkle parmesan over top at the end.