From the New Yorker

From the Horrible Recipe File 

Lobster Thermidor, Can-opener Gourmet-Style

or

How to Ruin three cups of Lobster Meat 

(thanks to Fashionable Food by Sylvia Lovegren)

1 (15 ounce) can condensed cream of mushroom soup
1/4 soup can water
1 tablespoon lemon juice
1/4 cup grated Parmesan or Romano Cheese
1/2 teaspoon prepared mustard
3 cups frozen cooked lobster meat, thawed and cut into chunks

Preheat the oven to 450 F. Mix the soup, water, lemon juice, half of the cheese and the mustard in the top of a double boiler. Add the lobster chunks, and heat (do not boil) over simmering water. Pour into a buttered shallow baking dish or into lobster shells. Sprinkle with the rest of the cheese. Place in the oven until the cheese is browned, about 15 minutes.

From the USDA

From the Gourmet Underground Detroit website: