Heat the butter in a large saute pan. Add the butter and cook until softened. Add in the celery and mushrooms, and cook for 3-5 minutes longer.
Add in the oysters and liquor, scallops, shrimp, crab, and lobster, and cook until the oysters curl and the lobster and shrimp meat turn pink, about 8 to 10 minutes.
Add in the wine, Tabasco to taste, and Worcestershire. Stir the milk into the flour and blend well. Pour into the seafood mixture. Bring to a boil an simmer for 2 minutes. Add in the lemon juice and season with salt and pepper.
Serve with rice.
Recipe Notes
Adapted from The New York Times Heritage Cookbook, 1972.