Lobster Mold

Ingredients:

• 1 teaspoon gelatin
• 1/3 cup ketchup
• 1 (10 1/2oz) can tomato soup
• 1 envelope gelatin
• 1/2 cup mayonnaise
• 1 (3oz) package cream cheese
• 1/2 cup cream or evaporated milk
• 1 tablespoon lemon juice
• 2 cups cooked lobster
• 1 1/2 cups diced celery
• 1/4 to 1/2 cup green pepper, chopped
• 1 tablespoon pimiento, chopped

You may use shrump, tuna, crabmeat, salmon or chicken instead of lobster.

Instructions:

Sprinkle the teaspoon of gelatin over the ketchup and heat, stirring constantly to dissolve the gelatin. Spoon the ketchup into the body and claw portion of a 3 1/2-cup lobster mold and place in the refrigerator to congeal.

Sprinkle the envelope of gelatin over the tomato soup, then heat to dissolve and let cool. Soften the cream cheese with the mayonnaise and cream, then add the lemon juice and stir the mixture into the tomato soup. Fold in the remaining ingredients and fill in the mold. Refrigerate for several hours, until the gelatin is firmly congealed. Unmold and garnish.