Creole Shrimp and Lobster Bisque

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This is absolutely delicious! The creole seasoning was just enough & I was worried it would lack in flavor- it didn’t. I also used seafood stock instead of chicken stock. I read a lot of the reviews and only used 2 ½ cups of half & half like others suggested. It still had a soupy texture (if that’s what you like go for it, but I like mine thick & creamy. I also used good quality canned crab and fresh shrimp since that’s what I had on hand. I also added potatoes. Will definitely make this again!

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I made this for my husband and he's been asking when I will make it again. This is so delish.

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I am committed to reading, and trying any recipe Paula Deen shares with us. This "Creole Shrimp and Lobster Bisque" recipe reads like a devine method for creating a delicious Bisque!

I have been repeatedly looking at the photo at the top of the recipe. It reads so well, but it turns out now I have been correct: #1 The serving piece is an individual size loaf of bread. The top has been cut off 1 1/2" down. The interior has been cut out to leave a 1/2" lining inside of the crust [The interior bread (Potato? has been cut into 1" cubes, to toast and serve in place of crackers.]. #2 There is cheese shredded, and scattered on top of the bowl of Bisque. It has been slid back into the oven, just until it melts.(Monterey Jack?.

Whatever way you choose to make and serve this Bisque, it will be the delight of your life! Food is such a delicious treat to share with family and friends! YUM!!!

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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!