1 can frozen condensed cream of shrimp soup
3/4 cup evaporated milk or cream
2 egg yolks, beaten
5 oz. canned or frozen lobster, flaked
1 (4 oz.) can sliced mushrooms, drained
2 tbsp. sherry

Place all ingredients in crock-pot. Cook on high; stir occasionally until soup is melted. Cover and cook on low for 4 to 6 hours. Serve over hot rice or in puff pastry shells.