Creole Shrimp and Lobster Bisque |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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:
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 |
Directions:
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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