Photo: Creole Shrimp and Lobster Bisque Recipe
Ingredients
- 2 steamed fresh lobster tails
- 4 tablespoons butter
- 1 small white onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 1/2 pound steamed medium size fresh shrimp, peeled, deveined, and chopped
- 2 cups half-and-half
- 1 teaspoon Creole seasoning
Directions
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. Serve immediately.
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By ubreal4me2_6218735
Phoenix, AZ
on January 21, 2012
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This is so over the top. I did change it up a little bit to better suit my taste. I wanted more soup base by doubling the flour,chicken stock (real chicken stock, one pound of raw shrimp, two whole lobsters and 2 teaspoons of Creole seasoning. I also used heavy cream instead of half and half. I took the shells of the shrimp and lobster, and first boiled them in the chicken stock to get all the natural flavors from both,before adding to my flour,onion,celery and garlic. I also decided to use raw shrimp instead of cooked and I added 4 potatoes diced in small cubes that I boiled for 5 mins, before adding to my mixture. I reduced the final cooking time, after adding the shrimp and lobster down to 5 min. I found this to be more than enough time to fully cook the shrimp and not have it over cooked. This is by far the best soup I have ever eaten.
By Lboogie75
Venice, FL
on January 09, 2012
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Excellent! I did, however make two adjustments. I used one stalk of celery so it wouldn't overpower. I also broiled the tails and sauteed the shrimp in butter instead of steaming them. Extremely tasty and will make this one again for sure. Maybe next time I'll try crab :
By FoodFansInCT
Southbury, 45
on January 05, 2012
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I followed the advice of the BostonBruinsRule post and steeped the lobster shells with the raw shrimp and cooked them together in the cream/stock liquid. Made a huge difference. I used 2 whole lobsters - after cooking I ripped off the skinny legs, cleaned out the 'guts' , beheaded it and threw that stuff away. Then removed all of the meat from the claws, arms, tail and added the body and shells to the cream mixture.
Prep time is way off when you include cooking the lobster, steeping, and peeling. Once that part it done it all comes together quickly.
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