4 lg. lobster tails
1 can frozen shrimp soup
1/4 c. light cream
1 tbsp. lemon juice
1 tbsp. water or sherry
1 tbsp. chopped parsley
1/2 tsp. dry mustard
Parmesan cheese

Cook lobster tails in boiling water for 10 minutes. Remove meat; keeping shells intact; cut into 1/2 inch pieces. heat soup, cream, lemon juice, water, parsley and mustard. Add lobster meat. Spoon mixture into tail shells; sprinkle generously with cheese. Broil 4 to 5 inches from heat about 10 minutes or until browned. Yield: 4 servings.