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.
- 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
- 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.
This is a pretty good soup and I like the spices, as this would otherwise be bland. I used one tin of crab meat and some fresh baby shrimp. It is quite a thick soup and I think next time I might add some sherry as another person did. I think this would really add to the soup. Thanks for the recipe!
This was out of this world good! It was sooooo creamy. Made me feel like I was in Florida. Thanks for posting this recipe.
I made this one time a long time ago but couldn't find the recipe again. So thrilled as the is absolutely the best bisque ever. I only used crabmeat (leftover lb from Red Lobster) and added just a touch of sherry while thickening. I added another teaspoon of the creole seasoning, to taste. Just fabulous and thank you for the recipe cookie dog!!!