Creole Shrimp and Lobster Bisque

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i've made this several times and it always turns out amazing. however i never use lobster because it's way too expensive for my budget. usually i just put in some imitation crab meat or just a lot more shrimp or maybe some scallops. like this recipe a lot because it's not reliant on the seafood; you can throw whatever seafood you want in and it'll still taste just as amazing. my only problem is that it gets way too thick by the next day. by then i'm having to re-add ingredients to make it better. who knows, maybe i'm making it wrong. nevertheless, it's an amazing recipe :

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We just made this for lunch and it didn't get thick enough and felt like something was missing potatoe maybe more spices? not sure I usually love Paula's recipes this one just wasn't a hit for us

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Tried it tonight with intent of adding crab and shrimp, however to make a long story short ended up with just shrimp. It was very yummy. Served it in the bread bowls and my husband ate his bowl and mine. Added salt and pepper and a little extra Creole seasoning, but I'd have this again in a heartbeat.

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In response to the person that wanted to know how to make the bread bowl.
I actually just saw this episode a few weeks ago. From what I remember...
Cut out the top portion of the bread and pull out the bread(depending upon how big you want the serving to be then you brush the inside and outside of it with olive oil to form a seal for the bisque. Then you place the bread bowls in a pre-heated 350 degree oven for about 15minutes. The bowl will a little hard and a very pretty brown. Try this, hope it works for ya!!

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Please tell me how to make the bread boat to present this soup .I missed it on the show and the recipe doesn't explain .. cant wait to try this for Easter brunch thanks Linda

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This recipe was very good, really good on a cold day. I did add salt and pepper, and extra creole seasoning. I also used crab instead of lobster, and leeks instead of onion. Also added a seeded jalepeno. You do need to kick up the seasoning. Easy to make and good to eat.

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I thought it was a bit bland. I don't eat lobster that often and I was excited about the meal, but I tasted it before serving and had to add a few of my own seasonings to give it some life. I won't waste the money on lobster for this recipe again.

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I was a little hesitant to try this but wanted it for Christmas dinner so gave it a shot. My son in law could not believe I made it from scratch! I consider myself a fairly good cook but I even suprised myself. Will definitely do again!!

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i wanted to practice this recipe as i was inspired to make it for christmas eve dinner after reading how delicious and easy it was to prepare. it's all true. (this soup will be a first course that will preceed chicken parm and penne ala vodka. i followed the recipe as directed except for the lobster. I substitued the lobster for 7 extra large sea scollops, which i diced and sauteed in some butter prior to putting it into soup. i don't eat seafood so i had my husband and 14 year old try it out, they loved it. so easy and i never made soup before. my husband said it was one of the top 5 soups he has ever had!! score!

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Ok this was by far the best thing I think I have ever had. I did not use lobster (I dont really care for it so instead I used 1lb of crab. I did add a touch more of the creole seasoning cause I like a bit more spice. Overall this was awesome. My husband is not the type to really rave about anything and he was talking about all night. He is even going to eat leftovers tonight. We NEVER eat leftovers. Thank you Paula!!!!