Creole Shrimp and Lobster Bisque

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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 :

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I followed the advice of the BostonBruinsRule post and steeped the lobster shells with the raw shrimp and cooked them together in the cream/stock liquid. Made a huge difference. I used 2 whole lobsters - after cooking I ripped off the skinny legs, cleaned out the 'guts' , beheaded it and threw that stuff away. Then removed all of the meat from the claws, arms, tail and added the body and shells to the cream mixture.
Prep time is way off when you include cooking the lobster, steeping, and peeling. Once that part it done it all comes together quickly.

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This was really good! I definitely recommend for seafood lovers. I did tweek it a little. I used seafood stock in stead of chicken stock. I also cut the stock by 1/2 cup and used white wine its place. In addition to the cajun seasoning I added some cayenne, just a few dashes and a small can of tomato paste. I was very filling.

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Another delish dish. It was a big hit today. Only change was that I felt it needed more creole seasoning. I will be making this a lot from now on.

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This is a WINNER!!! I followed the directions almost exactly, except for the preparation. I used 2 cups of chicken stock and 3 cups of half and half (I'll skate it off tomorrow, and used two 2lb lobsters. I heated the cream and added the lobster shells and unshelled, uncooked shrimp to it. The shells and shrimp 'steeped' in the cream and gave it a wonderful flavor!! I strained the cream, unshelled the shrimp and added it and the lobster meat to the stock mixture. PERFECTION!! A keeper - thanks Paula!!

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This was very good, quick and easy. A trifecta in my three main needs for a recipe. I will definitely make again and serve it in a bread bowl. The lobster is a nice addition but additional shrimp would be just wonderful too. YUMMY!!

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My lobster didn't thaw in time so I used crawfish tails and shrimp instead sans chicken (you don't need it. Added a bit more creole seasoning. It was absolutely delish

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Very easy to make but tastes like an all day adventure! Have made it with variations of seafood and it always tastes great. A real company pleaser.