|Frozen condensed cream of shrimp soup||1 Can (10 oz)|
|Milk||5 1⁄4 Ounce (1/2 Soup Can)|
|Shredded sharp cheese||1⁄2 Cup (8 tbs)|
|Lobster||1⁄2 Cup (8 tbs), cut up (Cooked Or Canned)|
In a chafing dish or saucepan, combine soup and milk.
Heat slowly until soup is thawed.
Add cheese, lobster, paprika, and cayenne.
Heat; stir often until cheese melts.
Use as an appetizer dunk with large cubes of bread, or pour over toast slices spread with dill butter for a luncheon dish.