Creole Shrimp and Lobster Bisque

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This bisque recipe is absolutely delicious and "souper" easy to make. When I made this the first I subsituted crawfish tails for the lobster and I added a little more Creole seasoning than the recipe called for. I did everything else exactly as the recipe said and it turned out wonderfully. When I made it a second time I made it for a crowd so I doubled the recipe (I also added a small can of corn niblets. Everyone couldn't stop talking about how good it was and kept asking me for the recipe. If you're wondering if you should try it, I definitely recommend it.

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Once the weather turns cold, seafood lovers must have this bisque! Paula's recipe is not only awesome, delicious and cravingly memorable--it is cheap!!! A little tight on cash, but with a 1 lb. bag of shrimp in the freezer, I simply skipped the lobster and made a fabulously rich shrimp bisque. The second time, I made it with shrimp and crab. Now, for Christmas Eve, I'm ready to add the lobster! Hardly painful at all to chop and dunk a rich tail in soup when you know it's Paula's wonderful roux/soup! Thanks, Paula!
MaggieVolk
Minneapolis

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My husband & I love shrimp bisque. This was the first time I ever tried to make it and it was easy & DELICIOUS! A definate keeper. I will make it again on a cold winter night.

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This recipe was great! I made it for my family the night before thanksgiving and they loved it!!

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This bisque recipe is rich, full of seafood flavor, and easy to make. The creole seasoning adds the perfect zest.

Thank You Paula!

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This soup is so easy to make, and quick to prepare. It is the best lobster bisque that I have tasted anywhere. Even better than expensive restaurants.

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I prepared this dish for my monthly book club meeting. I was the host for the month of October so I wanted to prepare something very warm and tastey. Most of the members are native Louisianaians (including me and good gumbos and soups are always on the menu. I prepared it for the first time for the meeting so I was a little afraid that it might not come out juist right; however, all of the members asked that I email your recipe.

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This may not be a "classic" bisque, but that is the only criticism that I could have of this recipe. Whatever it actually is, it was delicious. We served it in Panera sourdough bread bowls and used meat from whole lobsters steamed courtesy of our local supermarket. Can't wait to make it again!

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Easy to make, it wasn't as think as I had hoped, but I just added some thinkener to it.
I didnt have the celery so I just left it out, but otherwise, it was easy to follow and very easy to eat.

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This ROCKS!