Sautee until tender: ½ cup butter 4 large onions chopped 2 cups diced celery Sprinkle with: ½ cup flour Mix well. In large pot combine: 5 cups diced potatoes 3 ½ tsp salt ½ tsp pepper Water - just enough to barely cover Cook until potatoes are tender crisp. Add flour/vegetable mixture ¼ cup butter 2 cans frozen lobster, thawed Sautee lobster in butter just long enough for the red colour to go into the butter. Add to potato mixture. 1 cup boiling water 1 lb. scallops, halved if large. Combine in separate small saucepan. Cook for 3-5 min until opaque. Do not drain. Add to potato mixture. 2 lbs haddock fillets, cut in bite size pieces Add haddock to potato mixture. Cook until fish turns white & flakes or falls apart. 2 cans evaporated milk 3 cups whole milk Add both milks. Heat stirring occasionally until hot. Watch closely so it does not boil. Makes 6 quarts.