Seafood Casserole from New York Times Menu Cookbook by Craig Claiborne

Name: Seafood Casserole from New York Times Menu Cookbook by Craig Claiborne
Ingredients: 2 pounds diced cooked lobster meat (There should be about five quarts of seafood in bite-size pieces.); ¾ cup sifted all-purpose flour; 1½ cups butter; 7 cups heavy cream; 4½ cups milk; Salt; freshly ground black pepper; 3 cans (10½ ounces each) frozen cream of potato soup; 1½ tablespoons paprika; 6 cups finely chopped onions; 3 pounds fresh or frozen crabmeat, picked over to remove shell and cartilage; 3 pounds fresh mushrooms, thinly sliced; 8 pounds shrimp, cooked, shelled and deveined

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Melt half of the butter in a large heavy pan. Blend in the flour, then stir in the milk and three cups of the cream. Season with salt and pepper to taste and th

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Ingredients

2 pounds diced cooked lobster meat (There should be about five quarts of seafood in bite-size pieces.)
¾ cup sifted all-purpose flour
1½ cups butter
7 cups heavy cream
4½ cups milk
Salt
freshly ground black pepper
3 cans (10½ ounces each) frozen cream of potato soup
1½ tablespoons paprika
6 cups finely chopped onions
3 pounds fresh or frozen crabmeat, picked over to remove shell and cartilage
3 pounds fresh mushrooms, thinly sliced
8 pounds shrimp, cooked, shelled and deveined