1 can condensed tomato soup
8 oz. cream cheese
2 tbsp. plain gelatin
1 c. water
3/4 c. chopped celery
3/4 c. chopped green pepper
1 c. mayonnaise
1 lb. lobster meat
1/4 tsp. Worcestershire sauce
Salt and pepper
2 drops Tabasco sauce

Mash the cheese in the soup and heat in a double boiler until very hot. Soak the gelatin for 5 minutes in the water and add to the soup mixture. When slightly thickened, add vegetables, lobster, mayonnaise, Worcestershire sauce, Tabasco sauce, and salt and pepper to taste. Pour into mold. Chill until firm. Serve with crackers.