1 (8 oz.) lobster tail
1/3 c. white wine
10 oz. cream
2 tbsp. dill weed
1 can cream of asparagus soup
1 can cream of mushroom soup
2 c. milk
1 tsp. salt

In a large saucepan add the cream of mushroom soup, cream of asparagus soup, milk, cream, and salt. Mix together well. Start the soup heating at medium heat. Remove the lobster tail from its shell and dice coarsely. Add to the heating soup, and bring almost to a boil. Add in the white wine and stir gently. Remove from heat and sprinkle dill weed on top. Serve. Serves 4-6.