2 cans condensed cream of chicken soup
1 3/4 cups milk
1 (14 oz.) can frozen cooked Lobster Meat
1/3 cup dry sherry
1/3 cup slivered almonds

Thaw Lobster Meat; cut in bite-size pieces. Empty soup in large saucepan. Slowly blend in milk over medium heat, stirring constantly. Heat to boiling point. Add Lobster; reheat to boiling point but do not boil, stirring constantly. If too thick, add a little more milk. Add sherry. Serve piping hot, garnished with slivered almonds.

Serves 8