2 envelope Knox unflavored gelatine
1/2 cup water
2 Tbsp. lemon juice
1 pint (16 oz.) sour cream
1 bottle (12 oz.) chili sauce
2 Tbsp. horseradish
1 1/2 cups finely chopped cooked Lobster or Shrimp (about 8 oz.)
Assorted crackers or party-size bread

In medium saucepan, sprinkle unflavored gelatine over water and lemon juice. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes.

With wire whip or rotary beater, blend in sour cream, chili sauce and horseradish; fold in Lobster. Turn into Mirro Copper-tone 3 1/2 cup Lobster mold; chill until firm. Serve with crackers.

Makes about 3 1/2 cups of spread.