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1 chicken breast(fryer)
1/2 pound shrimp
1 1/4 lbs. lobster meat(about 3 lobster tails)
2-3 cans mushroom soup
1 1/2 tablespoon sherry
1 1/2 tablespoon worcestershire sauce little lemon juice
1 cup melba toast, crumbled
1 cup cheddar cheese, grated
1. Boil chicken breast in salted water to get 3/4 cup stock. Boil each lobster tail separately and cup up. Stir the lobster around in pan with melted butter. Mix chicken, shrimp, and lobster together.
2. Add 2-3 cans mushroom soup diluted with the chicken stock, sherry, Worcestershire sauce and lemon juice. Put in casserole with crumbled melba toast and grated cheese on top.
3. Bake in moderate oven (350-degrees) about 30 to 45 minutes.
4. Serve over rice.
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