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, BC
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!
- 2 steamed fresh lobster tails
- 59.16 ml butter
- 1 small white onion, finely chopped
- 2 stalk celery, finely chopped
- 2 garlic cloves, minced
- 78.07 ml all-purpose flour
- 709.77 ml chicken broth
- 226.79 g steamed medium shrimp, peeled, deveined, and chopped
- 473.18 ml half-and-half
- 4.92 ml creole seasoning
- 1 round loaf sourdough bread
- olive oil
- fresh parsley
- shredded parmesan cheese
Directions See How It's Made
- 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.