Mom’s Lobster Bisque

(Sally Merica Bowman—she got the recipe from Ann Steketee)

1 can tomato soup

2 cans pea soup

3 cups light cream

2 cans lobster or frozen lobster (preferred)

½ cup dry sherry (Christian Bros. Sherry)

butter

Heat slowly and stir until smooth.  Add a generous amount of butter.  Let it melt, then ad the sherry.  Heat and serve immediately