1 (16 ounce) can lobster marinated in olive oil
1 (16 ounce) can tomato juice
1 tablespoon Worcestershire sauce
1 tablespoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon black pepper seed
1 (8 ounce) can cream-style corn
1 (10 ounce) can shrimp, drained
1/2 cup butter
1 (8 ounce) can chopped mushrooms, drained
1 (8 ounce) package frozen mixed vegetables, thawed
Place lobster in a large stockpot and cover with water. Bring to a boil; boil 5 minutes. Remove from heat. Remove marinade and pour into a cocktail glass. Stir in tomato juice, Worcestershire sauce, salt, pepper, black pepper and cream-style corn. Pour in shrimp, cream-style corn, mushrooms and vegetable mixture. Serve immediately.
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