2 cans condensed cream of chicken soup
1 3/4 c. milk
1 (14 oz.) can frozen cooked lobster meat
1/3 c. dry sherry
1/3 c. 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.