Lobster Corn Chowder - cooking recipe

Ingredients

1 lb. frozen lobster tails
1 small onion, minced
1/2 c. fresh mushrooms
1 (1 lb.) can creamed corn
salt, paprika and cayenne pepper to taste
1/4 c. butter
1/2 c. minced celery
1/4 c. flour
4 c. milk

Preparation

Thaw lobster tails.
With scissors, remove underside membrane. Pull out meat in one piece and cut into crosswise slices.
Heat butter and saute onion, celery and mushrooms until tender but not brown.
Stir in flour.
Gradually stir in milk.
Cook over low heat, stirring constantly until soup thickens slightly.
Add corn and lobster tail pieces.
Season to taste with salt, paprika and cayenne pepper.
Cook over low heat until lobster pieces are white and opaque.
Sprinkle with paprika at serving time.