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, salt, pepper, paprika, onion, milk, and cream. Put over rapidly boiling water and cook for 15 minutes, stirring frequently. Add lobster and butter. Keep over hot water for 15 minutes to blend flavors. Add sherry. Serve at once, or cool, stir, then chill overnight. Makes 4 servings.