Creole Shrimp and Lobster Bisque

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This was so good I made it two days later!

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Awesome! The flavor was fantastic! The only suggestion I have is to start with 1 1/2 cups of half and half instead of pouring in the whole 2 cups. Two cups made the sauce a little thinner than my personal preference. I definitely plan to serve this at my next dinner party.

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This recipe was a pleasant suprise for the boyfriend and I. We did add carrots and used a chopper to finely chop our veggies but I would recommend blending them down or the whole thing (minus the shrimp if you prefer once your done making it. We used two large cloves of garlic thinking...eh we love garlic, it'll turn out good. Yeah, no. It's still delicious but a little strong. Oh, and we used seafood stock as well which I was nervous about but it turned out great!

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souper delicious

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this really is a no fail bisque.. so easy and OMG, soooo delicious!! A things that I did.. I think it is very IMPORTANT to use SEAFOOD STOCK.. I used 2 cups of the seafood stock and one cup of wine.. I also finely pureed my veggies in the processor before cooking.. Bisque should not have chunks of veggies..The only chunks I want to bit in is the seafood. it came out amazing!!! I cannot wait to make this for a family gathering

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Wowy Zowy. I and my wife were just enjoying a typical Sunday afternoon off after grocery shoping. We had gone to Winco Grocery store earlier and abruptly bought 2-1 lb lobster tales along with buying our weekly supplies. Asked myself how do I cook these, hmm. Afer looking at 5 or 10 recipies around the internet your recipe stood out as most apealing due to the bisk and, substantuating the lobster and shrimp poducts. We coupled it with london broil marinated in bulsamic vinegret,grilled asparagus touched with fresh rosomary, a simple ranch salad and red and white zinfidels. We came away asking ourselfs why go to Red Lobster ever again. We shortcut this your souper delicious poetry to our desktop. Followed it to the letter except for a teaspoon of cornstarch temperd by the cooking broth and a dash of white Beringer Zinfidel upon the base onion celery and and garlic. If your oscar worthy recipe actualy gains more potent flavors after days 2 nd 3 as some have suggested, we will die.

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I fixed this as the "soup" part of our 3 course anniversary dinner. It was fantastic! I boiled the shrimp shells in the chicken broth as I was steaming the shrimp and lobster. I also added a little corn starch because I like my bisque on the thick side. It just got better and better with age. The third (and last day we had it, the flavors were more intense than the first. It's the best tasting soup I've ever made!

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WOW! I just finished serving this to my family as a Valentine's Day appetizer and it was the surprise hit of the night. I wanted to do something different and special for our dinner so I thought to make this. We are not big seafood people and I wasn't sure how this was going to turn out or if we'd like it. Did I saw WOW yet? I did use frozen lobster (1 lb because again we're not big seafood people and I don't know how to cook it. It was amazing!!!! My three year old even liked it. Thank you Paula for another wonderful recipe to add to my collection.

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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.

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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 :