|Soft bread crumbs||1 Cup (16 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), peeled and crushed|
|Finely chopped onion||2 Tablespoon, finely chopped|
|Canned condensed cheddar cheese soup||2⁄3 Cup (10.67 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Cooked peas||1⁄2 Cup (8 tbs), drained|
|Cooked lobster||1 1⁄2 Cup (24 tbs), cubed (Canned, Fresh Or Frozen)|
In a small bowl melt the 2 tablespoon butter on high for 30 seconds.
Place soft bread crumbs in melted butter and coat with butter.
In deep, 2 1/2-quart casserole place the 1 tablespoon butter.
Heat 15 seconds on high.
Add onion and garlic to melted butter and cook, uncovered, on high 2 minutes or until onion is tender.
Stir soup and mushrooms into onions and garlic.
Gradually blend in milk, sherry and parsley.
Add peas to soup mixture.
Add lobster and bread crumb mixture to soup mixture.
Stir to combine all ingredients.
Cook, uncovered, on medium for 7 minutes or until sauce bubbles.