|Canned lobster||10 Ounce (2 Cans, 5 Ounce Each)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Diced onion||1 Cup (16 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Milk||3 Cup (48 tbs)|
|Eggs||4 , slightly beaten|
|White bread slices||8 (With Crusts Removed)|
|Canned mushroom soup||10 1⁄2 Ounce, undiluted (1 Can)|
|Grated monterey jack cheese||1⁄2 Cup (8 tbs)|
|Rice||2 Cup (32 tbs)|
Mix lobster, mayonnaise, onion, celery, milk, eggs and pepper; set aside.
Grease a large casserole, put 4 slices bread in casserole.
Spread 1/2 mixture over bread; add remaining bread and mixture; refrigerate overnight.
Bake in a 350° oven for 15 minutes.
Remove; spread soup on top.
Add cheese and sprinkle with paprika.
Bake in a 350° oven uncovered for 1 hour.