1 can cream of mushroom soup
1 can cream of asparagus soup
8 ounces heavy cream
8 ounces milk
1/2 pound lobster meat (frozen)
1/2 cup sherry (add last)
Combine all
ingredients (except sherry) in
heavy saucepan and cook on
low, stirring constantly. Cook
for
about 10 minutes on low.
Add the sherry just before serving.
Serve
with oyster crackers and
a fresh fruit salad.
Cuisinart Chef's Classic Anodized 12-Quart
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