Lobster Corn Chowder

1. 1

   Thaw lobster tails.

2. 2

   With scissors, remove underside membrane. Pull out meat in one piece and cut into crosswise slices.

3. 3

   Heat butter and saute onion, celery and mushrooms until tender but not brown.

4. 4

   Stir in flour.

5. 5

   Gradually stir in milk.

6. 6

   Cook over low heat, stirring constantly until soup thickens slightly.

7. 7

   Add corn and lobster tail pieces.

8. 8

   Season to taste with salt, paprika and cayenne pepper.

9. 9

   Cook over low heat until lobster pieces are white and opaque.

10. 10

    Sprinkle with paprika at serving time.

No additional tips available.