Lobster and Mushrooms Parmesan
|All purpose flour||2 Tablespoon|
|Powdered mustard||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Canned lobster||12 Ounce (2 Cans, 6 Ounce Each)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Melt butter and blend in flour and mustard.
Add water and soup.
Cook, stirring, until thickened.
Remove membranes from lobster and add to sauce.
Fill 4 shells or individual baking dishes with mixture.
Sprinkle with cheese and paprika.
Broil slowly until golden brown.