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Creole Shrimp and Lobster Bisque Recipe

Creole Shrimp and Lobster Bisque

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (160)

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Average Rating:

Total Reviews: 160

Showing 101-110 of 160

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  • on October 18, 2007

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    This ROCKS!

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  • on October 15, 2007

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    I didn't want the expense of using lobster (not readily available in Texas so I subtituted crab. I also used about 3x as much creole seasoning as I like mine a little spicier. Overall, very good, easy & fast.

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  • on October 15, 2007

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    it was such a good recipe. we enjoyed it.

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  • on October 13, 2007

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    Really easy to make!! Absolutly wounderful will keep in recipie file to cook over and over!! Thanks PAula!

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  • on October 13, 2007

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    very good

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  • on September 07, 2007

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    So easy yet so good.

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  • on September 07, 2007

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    So easy yet so good.

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  • on September 06, 2007

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    I have made this recipe for my husband and kids, then for my parents, and then my in-laws. Everyone absolutely loved it. Sorry Paula, but I even used fat free half and half; and it was still delicious. I recommend this to anyone who wants to WOW people.(and its easy to make

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  • on August 28, 2007

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    but it's neither bisque nor chowder. I decided to push the recipe over into the chowder family. I added a couple cups of diced potatoes to the onions and celery and instead of chicken stock I used about 2 tsp Better Than Boullion lobster base, dissolved in 3 cups of water. I didn't use pre-cooked seafood; I poached 1 whole lobster and shrimp in the "soup stock" and made sure I didn't lose any of the juices when peeling the shrimp and cleaning the lobster; they went back into the pot. And I added some fresh lemon thyme to finish.

    OK, I guess I didn't actually use Paula's recipe, except for inspiration.

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  • on August 28, 2007

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    This has nothing to do with a true bisque. It's nothing more than seafood in a white sauce. Nothing wrong with that but bisque it is not.

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