Instructions: 1. Place seafood in a Duch oven or large saucepan add water , onion ,carrots ,celery,salt and pepper

2. Heat to boiling. Reduce heat to low: cover and simmer gently 1 hour until lobster shell is pink

3. Remove lobster from pot remove shell. Cut into 1 inch piecies . Strain broth , return to heat and reduce to 1 1/2 cups.

4. Blend flour with 1/2 cup half and half . Gradually add to broth and stir until smooth, add remaining half and half . Cook stirring cinstantly until cream sauce boils and thickens

5. Saute mushrooms in butter until tender

6. Gently stir in mushrooms, seafood and champagne

7. Simmer 1 hour, serve over toast cutouts.Well like this over Fettuccine noodles

NOTE: if useing crabmeat, or shrimp , add 2 cups of clam juice, plus 2 cup of water instead of 4 cups water,reduce simmer time to 1/2 hour Also Ive used white wine in a pinch and everyone really liked it.

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