Lobster, Crab, or Shrimp Bisque

From Paula Deen's The Lady & Son's Cookbook

I thought making bisque was going to be a big deal, one of those fussy recipes that takes alot of time. This was so easy & so very good! Brian likes texture to his soups so I didn't blend it at the end like she suggests. Sure to be a real crowd pleaser! Thanks to Brianne for bringing me fresh lobster from her trip to Maine. It doesn't make up for me not being able to go, but it sure makes being housebound easier to bear when there is Lobster Bisque to eat!

8 ounces of cooked crab, shrimp, or lobster meat
2 Tablespoons sherry, plus extra to taste
Pinch of thyme (I used dry, did fine)
3-4 green onions with tops, chopped
2 Tablespoons butter
One 10.5 oz can condensed tomato soup
1 soup can measure of milk
One 10.5 oz can condensed cream of mushroom soup
1 soup can measure of heavy cream
Chopped fresh parsley for garnish (optional)

Finely chop crab, shrimp, or lobster meat & marinate for 30 minutes in 2 tablespoons of Sherry & the pinch of thyme. Saute' the onions in 2 tablespoons butter until soft. Add the crab, shrimp, or lobster meat & cook over low heat for 3-5 minutes. In a seperate bowl, combine tomato soup with 1 soup can measure of milk, then blend in cream of mushroom soup & 1 soup can measure of heavy cream. Add the combined soup mixture to the saute' of onions & crab, shrimp, or lobster meat. Stir well, simmer for 3-5 minutes on low heat. Add more sherry to personal preference. (I didn't find it needed more for our taste.) Cool, then mix in blender until thick & smooth. To serve, reheat in double boiler. Garnish with fresh parsley & serve.
(I don't have a double boiler. I used a non-stick pan on very low heat to reheat & it was fine.)
Enjoy!