1 lb. lobster meat (canned chunk)
1 can condensed cream of chicken soup
3/4 c. light cream
1 can chicken gumbo soup, condensed
1/2 tsp. Worcestershire sauce
1 tsp. curry powder
1/2 c. dry sherry wine

Put lobster meat, both soups, light cream, Worcestershire sauce, curry powder and sherry into top of double boiler or chafing dish over water. Mix thoroughly, but gently, so as not to break lobster chunks. Cook gently until the curry is cooked and hot. (It is best to blend curry powder with a little butter or warm water for easier blending.) Serve on hot plates over toast points. Serves 4.

If you do not use toast points, do serve crisp French bread. A green salad goes well. Crabmeat may be substituted for lobster.