Lobster en coquille

One 9 ounce package of frozen lobster tails
1/2 cup of finely chopped celery
1 tablespoon of butter
One 10 ounce can of frozen condensed cream of shrimp soup, thawed
1/4 cup of milk
One 3 ounce can of sliced mushrooms, drained
1/2 cup of soft bread crumbsv1 tablespoon of dry sherry
1/4 cup of soft bread crumbs
1/4 cup of shredded sharp process American cheese

1. Cook the lobster tails according to package directions. Cool, remove meat from shells and cut into bite size pieces.
2. In a saucepan cook the celery in butter until tender, but not brown. Stir in the thawed soup, milk, mushrooms, 1/2 cup of bread crumbs, wine and lobster. Bring the mixture to boiling, stirring constantly. Spoon into 4 baking shells or individual casseroles.
3. Combine 1/4 cup of bread crumbs and shredded cheese, sprinkle over the lobster mixture in shells. Bake in a preheated oven at 350 F. oven for 20 minutes. Trim with parsley and serve with lemon wedges, if desired.