Instructions: 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.

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