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Ingredients
- 2 cans cream of mushroom soup
- 1 can tomato bisque soup
- 2/3 c. dry sherry
- 1 c. light cream
- 2 c. milk
- 1 (7 oz.) can lobster or crab with liquid (I use crab because lobster is so expensive; lobster tastes better)
Preparation
Step 1
Blend sherry, milk, and cream into soups in saucepan. Add lobster/crab and heat gently, stirring often, until hot. Do not boil. Very good for lunch with green salad.