Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Chopped Celery |
| 2 tablespoons | Onion; finely chopped |
| 2 tablespoons | Butter |
| 1 can | Condensed Cream Of Shrimp Soup, undiluted |
| 1 can | Cream Of Mushroom Soup; undiluted |
| 1 \N | Soup Can Milk |
| 1 cup | Half And Half |
| 1 can | (5 Oz) Lobster |
| ¼ cup | Dry Sherry |
| 1 tablespoon | Snipped Parsley |
Cook celery and onion in butter until tender. Add soups, milk, and cream.
Stir in lobster, sherry, and parsley. Heat until very hot. Do not boil.
Serves 8
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...
Recipe by: Mrs. Ralph C. Dusic, Jr. Posted to MC-Recipe Digest V1 #759 by Bill Spalding <billspa@...> on Aug 25, 1997