lobster-tagliatelle

1 cup velveeta, cubed

1 cup swiss cheese in small pieces

1 can Campbell’s condensed cream of shrimp soup

1 cup milk

1/2 teaspoon cayenne

1/2 teapsoon paprika

1 broiled lobster tail (or 1 1/2 cups imitation) − chopped

Combine everything but the lobster in a medium saucepan and cook

over low heat until melted, stirring occasionally. When melted, stir

in the lobster meat. Garnish with diced red pepper, if desired, and

serve with french bread.