• 3 cups hot cooked Chieftain Wild Rice
• 3 tablespoons melted butter
• 3 tablespoons minced fresh parsley
• 2 tablespoon finely chopped onion
• 1 teaspoon salt
• 1 10¾-ounce can of cream of shrimp soup
• 1 tablespoon sherry
• 1½ cups lobster or Alaskan king crab meat, flaked
• Pinch cayenne pepper, if desired

     Combine the rice with the butter, parsley, onion and salt, toss lightly. Cook, covered, until heated through. Stir the soup until creamy and stir in the sherry and crab. Heat gently, adding the cayenne carefully. When hot, serve the lobster sauce on wild rice. Serves 4.