Creole Shrimp and Lobster Bisque

Creole Shrimp and Lobster Bisque

Time: 40 mins


  • 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 Remove lobster meat from shell; coarsely chop and set aside.
  • 2 In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally.
  • 3 Stir in flour, and cook for 2 minutes.
  • 4 Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
  • 5 Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.
  • 6 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.
  • 7 Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.
  • 8 Serve immediately.
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