Instructions: Drain artichoke hearts and reserve liquid. Cut artichokes into thin strips and set aside.

In a 4-quart pot, melt butter over medium-high heat. Add mushrooms, onion, garlic and cayenne. Saute until vegetables soften, about 5 minutes.

Stir in flour. Continue to cook, stirring constantly, over medium-high heat for 10 minutes.

Add hot water, artichokes and their liquid, Lobster Base, shrimp, scallops and crab meat. Mix until well-blended. Heat to boiling, then reduce heat to low and simmer for 3 minutes, stirring occasionally to prevent sticking.

Add half-and-half and sherry and stir well. Increase heat to medium-high and return to a boil, stirring constantly. Reduce heat and simmer for 2 minutes, stirring constantly.

This recipe yields 9 servings.

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