Paula Deen's Shrimp or Lobster Bisque

This recipe comes from Paula Deen's Kitchen Classics book.

• Ready In: 45 mins
• Serves: 4-5
• Yields: 1 cup

Ingredients

• 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 1/2ounce) can  condensed tomato soup
• 1  cup milk (soup can full)
• 1 (10 1/2ounce) can  condensed cream of mushroom soup
• 1  cup heavy cream (soup can full)
•  parsley, chopped for garnish

Directions

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.