LOBSTER CHOWDER 2 tbsp. quick-cooking tapioca 1 1/4 tsp. salt 1/8 tsp. pepper 1/8 tsp. paprika 1 tbsp. minced onion 3 c. milk 1 c. light cream 1 can (6 1/2 oz.) lobster or 1 1/2 c. cooked lobster meat, cut in chunks 2 tbsp. butter 2 tbsp. sherry or brandy In top part of double boiler, mix tapioca,

Creamy Lobster Chowder---- 1 1/2 cup lobster meat, diced 2 tablespoons of quick cooking rice 1 teaspoon of salt 1/4 teaspoon of pepper 1/4 teaspoon of paprika 1 tablespoon of onion, finely minced 2 cups milk 2 cups light cream 2 tablespoons of butter Preparation: Combine rice, salt, pepper, paprika,

2 medium potatoes 1 medium onion 1 cup water 1-1/2 cups milk 1 cup light cream 1 tsp. salt 1/2 tsp. pepper 5 ounces lobster Boil the potatoes and the onion in water until they're tender and add the other ingredients and simmer for one hour. Thicken with 3 tbsps. of flour mixed with a 1/2 cup of

- Melt 5 ounces of butter. Whip in 1/3 cup flour. Stir over medium heat until light blond color is achieved. Let cool to room temperature. Section the lobsters by removing claws and tails, splitting tails length-wise. Remove tamale from split bodies. Heat oil in large shallow pot with cover. Add the

Simmer the lobster meat in the butter over low heat for 7 to 8 minutes. Combine potatoes, onion and water and boil until tender. Add hot milk and lobster mixture. Season to taste and add a dash of paprika.

Sauté shallots in butter until clear. Add mussels and stir vigorously 3-5 minutes. Add water and wine, bring to a boil for 5 minutes, strain and set aside. Discard mussels.