I have a recipe for Lobster Stew that calls for 1 1/2 cups sherry. The recipe yields 2 quarts of stew. I plan to double this recipe, and wondered if I should also double the amount of sherry - or should I cut it back a bit? I have no experience cooking with sherry but three cups seems like a lot, even for 4 quarts of stew. Would love the benefit of your collective wisdom!