Boil a lobster. (A 6 ounce can of lobster may be used. Remove any membrane.) Remove from shell and cut into small pieces. Pour 1/3 cup dry sherry over it and set aside.

In the top of a double boiler, over simmering water, melt 1/4 cup butter. Then blend in 3 tablespoons flour. Gradually add 3 cups milk, stirring until thickened. Season with: 1/2 can mushroom soup 1/2 c. sour cream 1/2 tsp. paprika 1 tbsp. cognac

At this point, add lobster and wine mixture. Add salt and pepper to taste. Simmer, covered, for 10 minutes. Serve with a dollop of sour cream and a sprinkle of parsley on each serving. Serves 4.