2 tablespoons chopped onion
1/2 clove garlic, minced
1 tablespoon butter
1/2 can Cheddar cheese soup
1 (3 ounce) can sliced mushrooms, drained
1/4 cup milk
2 tablespoons dry sherry
1 tablespoon minced parsley
1 1/2 cups cooked lobster
1/2 cup frozen peas, cooked and drained
1 tablespoon buttered soft bread crumbs

Saute onion and garlic in butter in skillet until tender. Do not brown. Add soup and mushrooms; mix well. Add milk, sherry and parsley gradually; mix well. Add lobster and peas. Cook until heated through, stirring constantly. Spoon into two 1-cup casseroles. Top each with  crumbs. Bake at 350 degrees F for 25 minutes or until golden.