Creole Shrimp and Lobster Bisque

Total Time
Prep 10 mins
Cook 30 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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!

Jen in Victoria, BC October 17, 2012

This was out of this world good! It was sooooo creamy. Made me feel like I was in Florida. Thanks for posting this recipe.

gwynn December 02, 2011

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!!!

Chef Mane Tamer November 02, 2011

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