CREOLE SHRIMP AND LOBSTER BISQUE

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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

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.

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