Paula Deen'S Shrimp Or Lobster Bisque

• 8 ounces shrimp or 8 ounces lobster meat, cooked
• 2 tablespoons sherry wine
• thyme, pinch
• 3 -4 green onions with tops, chopped
• 2 tablespoons butter
• 1 (10 1/2 ounce) can condensed tomato soup
• 1 cup milk (soup can full)
• 1 (10 1/2 ounce) can condensed cream of mushroom soup
• 1 cup heavy cream (soup can full)
• parsley, chopped for garnish

1. Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 T. of sherry and the thyme.
2. Saute onions in butter until soft.
3. Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes.
4. In a separate bowl, combine tomato soup and milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster sautee.
5. Simmer over low heat for 3-5 minutes.
6. Add more sherry to taste.
7. Cool, then mix in blender until thick and smooth.
8. To serve, reheat in a double boiler.
9. Add more sherry to taste and garnish with chopped parsley.
10. NOTE: I boiled 2 lobster tails in salted water for approximately 5 minutes. Then, I let them cool and removed the meat.

shrimp, sherry wine, thyme, butter, tomato soup, milk, condensed cream, heavy cream, parsley

Taken from www.food.com/recipe/paula-deens-shrimp-or-lobster-bisque-496672 (may not work)