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)

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.