1 can Campbell's Green Pea soup
1 can light cream or milk
1 can fine lobster meat
1/4 c. sherry
1 tbsp. lemon juice
1 tsp. Worcestershire sauce

Pick over the lobster meat, hunting for cellophane, and then marinate it for about 1/2 hour in the sherry, lemon juice and Worcestershire. Meanwhile, mix and heat the soups and the milk. When they are just under the boiling point, add the lobster meat, with marinade. Heat a little more, and just before serving, stir in a fluff of whipped cream. Lawsy mussy!