Best 2 Creole Shrimp And Lobster Bisque Recipes

Indulge in a symphony of flavors with our Creole Shrimp and Lobster Bisque, a culinary masterpiece that harmonizes the essence of the sea with a medley of aromatic spices. This velvety smooth soup encapsulates the vibrant spirit of Louisiana cuisine, where bold flavors dance upon the palate. Alongside this delectable bisque, embark on a culinary journey with our curated collection of tantalizing recipes, each a testament to the boundless creativity of the culinary world. From the classic elegance of Lobster Bisque to the rustic charm of Shrimp Chowder, our diverse selection of seafood soups promises a feast for the senses.

Check out the recipes below so you can choose the best recipe for yourself!

CREOLE SHRIMP AND LOBSTER BISQUE

Creole Shrimp and Lobster Bisque image

I watched Paula make this on TV today- Boy does it look good. If lobster is not affordable, you might substitute with canned crab, extra shrimp or as a last resort imitation crab meat.

Provided by cookiedog

Categories Lobster

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 14

Ingredients

2 steamed fresh lobster tails
4 tablespoons butter
1 small white onion, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
3 cups chicken broth
1/2 lb steamed medium shrimp, peeled, deveined, and chopped
2 cups half-and-half
1 teaspoon creole seasoning
1 round loaf sourdough bread
olive oil
fresh parsley
shredded parmesan cheese

Steps:

Remove lobster meat from shell; coarsely chop and set aside.
In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally.
Stir in flour, and cook for 2 minutes.
Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.
Meanwhile cut out the center portion of a round loaf of bread. Brush with olive oil and place on a sturdy cookie sheet. Bake at 350F for about 15 minutes to seal bowl.
Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.
Serve immediately.

LOBSTER AND SHRIMP BISQUE

Lobster and Shrimp Bisque image

This bisque uses brown roux, which is the preferred version when making Cajun or Creole dishes. For best thickening, a cold roux should be mixed into a hot stock.

Provided by IamEarnie

Categories Lobster

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 cup unsalted butter
1 cup sifted flour
1/2 cup unsalted butter
3/4 cup diced red bell pepper
3/4 cup diced yellow bell pepper
1 cup diced yellow onion
1/4 teaspoon chopped fresh garlic
1/2 lb small raw shrimp, peeled (71 to 90 count)
1/4 lb lobster meat
1/2 cup white wine or 1/2 cup apple juice
2 tablespoons brandy
1 (16 ounce) can diced tomatoes
2 tablespoons tomato juice
3/4 cup clam juice
2 tablespoons lobster base
1 cup heavy cream
2 tablespoons heavy cream
1 1/2 teaspoons Tabasco sauce
salt
1 tablespoon chopped cilantro

Steps:

In a saucepan, melt the butter. Stir in the flour. Simmer on low heat, stirring often, until mixture turns golden and has a slightly nutty flavor, about 10 minutes. Set aside to cool.
In a large soup pot, melt the 1/2 cup butter. Add peppers, onions, garlic, shrimp and lobster. Saute until vegetables are soft and shrimp is just pink. Add white wine, brandy, tomatoes, tomato juice, clam juice, lobster base and heavy cream. Bring just to a simmer. Stir in the hot sauce, salt to taste and about 1/2 cup of the cold roux to the hot stock. For a thicker soup, add more roux as desired. Blend well and simmer for 30 minutes. Stir in the cilantro and serve.

Nutrition Facts : Calories 1138.2, Fat 95.5, SaturatedFat 59.4, Cholesterol 382.5, Sodium 682.8, Carbohydrate 44, Fiber 4, Sugar 8.1, Protein 20.1

Tips:

Use high-quality ingredients, especially for the shrimp and lobster. Fresh seafood will give your bisque the best flavor.
Don't overcook the shrimp and lobster. They should be cooked through, but still tender and juicy.
Use a good quality stock or broth. This will provide the base flavor for your bisque.
Don't be afraid to experiment with different seasonings. There are many variations of Creole bisque, so feel free to add your own personal touch.
Serve the bisque with a side of crusty bread or rice. This will help to soak up the delicious broth.

Conclusion:

Creole shrimp and lobster bisque is a rich and flavorful soup that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a delicious and impressive soup, give this recipe a try.

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