|Frozen condensed cream of shrimp soup||1 Can (10 oz)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can / 1/2 Cup)|
|Canned diced cooked lobster meat||6 1⁄2 Ounce (1 Can / 1 Cup)|
|Milk||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Cayenne pepper||1 Dash|
|Grated parmesan cheese||2 Tablespoon (Adjust Quantity As Needed)|
Remove one end from can of frozen shrimp soup.
Place can in 1-quart casserole or bowl; add water to % cover can.
Cook 3 minutes or until soup loosens in can.
Discard water and slide soup into the casserole or bowl.
Cook in 30 second intervals with rest periods of at least 1 minute until thawed (4 or 5 times).
Add mushrooms, lobster, milk, mustard and pepper.
Spoon into 4 individual casseroles, sauce dishes or shells.
Sprinkle with Parmesan cheese and paprika.
Cook uncovered, 3 minutes or until edges bubble.