Creole Shrimp and Lobster Bisque

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I substituted the lobster with langostinos (faux lobster and it was still scrumptious!! The people I made it for loved it as well.

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I made this soup the other night and added a few touches of my own, such as some nutmeg and sherry right at the end. Also, the lobster tails I bought were kind of skimpy and it didn't look like enough so I added a can of crab meat. It was soooo good. The flavor was fantastic and very satisfying. I will making this often.

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I watched Paula make this on her show and thought it looked so good. I decided to use imitation crab meat instead of lobster, and I served it in bread bowls as she did. I brushed the bowls with olive oil and baked for approx 15min in a 350 degree oven. The bisque was absolutely delicious, loved the creole seasoning mixed with the creamy soup, especially in the yummy toasted bowls. My husband said he liked it even better than our favorite clam chowder recipe. It was very easy & quick to prepare, and would also be really great to serve for company. Definite keeper!

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This recipe is very yummy! If you are inexperienced with steaming losbster tails, you might run the risk of over cooking them like I did. The flavors were excellent and the bread bowl was perfect with it!

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Hey Paula! I can't even begin to tell you how much my family & I enjoyed this bisque. I made it for the BIG Super Bowl Game, and my husband and my daugher thought it was just FANTASTIC!! Keep up the great work. We love you here in TEXAS!

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The best, we love it in a bread bowl!

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I tried this right after I saw it on her show and it was just delish. My hubby and I couldn't get enough of it. We added a little bit more meat but that didn't ruin the consistency for it at all. I will give this another whirl for sure.

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Surprisingly easy to make! Mine came out a little salty so next time I will use low sodium broth.

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Excellent recipe for seafood bisque.
This took me 30 minutes from start to finish. The results were amazing.
I used 1/2 teaspoon of cajun seasoning instead of 1 teaspoon, and I thought it was plenty.

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Better than any restaurant bisque I've ever had. Maybe because I can't believe I made it. Very easy and so tasty.