1/4 c. chopped onion
2 tbsp. butter
2 cans (11 oz.) each cheddar cheese soup
1 soup can milk
1 soup can water
1 c. flaked cooked lobster
2 tbsp. chopped parsley
Dash of pepper
Dash of paprika

Cook onion in butter until tender. Stir in soup until smooth. Gradually blend in milk and water. Add lobster, parsley and pepper. Heat, stir often. Garnish with paprika.