Creole Shrimp and Lobster Bisque

READY IN: 40mins
Recipe by cookiedog

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.

Top Review by Jen in Victoria

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!

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.

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