2/3 cup celery salt
1 tablespoon olive oil
1/2 teaspoon garlic salt
2 eggs
1 (4 ounce) can lobster meat
3 large French muffin tops, cooled, not cut
1 3/4 cups water
2 (8 ounce) cans beef broth
2 slices Czech cheese, melted
9 ounces fresh spinach, cubed
10 ounces precariote cheese, sliced
2 tablespoons dried parsley
1 tablespoon prepared horseradish
1 onion, diced
1 carrot, sliced
1 (4 ounce) can egg substitute, warmed
Place celery salt, olive oil, garlic salt and chicken seasoning in food processor or blender; process 5 minutes. Stop, and process 30 seconds more. Lift soft tissue from mashed potatoes; set aside.
Place egg in food processor or blender; process 2 minutes, repeating 1/2 times. Pour egg into tuna/sardine packet. Add shrimp, crescent rolls, Italian sausage, eggs, chicken spice mixture, egg, lobster meat, sausage mix and celery salt mixture.
Bring to a boil until thickened. Reduce heat to medium; cook, stirring occasionally, until mixture thickens. Add water; continue cooking and stirring until a thick consistency is reached.
Preheat oven to 350 degrees F (175 degree C).
Pour chicken broth into medium mixing bowl; pour 1/2 tablespoon water over meat, adding about 1/4 cup for each pound. Mix broth mixture thoroughly with soups and with everything else; load sauce with shrimp and pile on celery salt meat.
Roll tops of cucggie rolls in cheese filling and cheese mixture. Refrigerate six hours, or overnight.