Creole Shrimp and Lobster Bisque
Recipe courtesy Paula Deen.
Ingredients
- 2 Lobster, steamed fresh lobster tails
- 4 tbsp Butter
- 1 White onion, small, finely chopped
- 2 stalk Celery, finely chopped
- 2 clove Garlic, minced
- 1/3 cup Flour, all-purpose
- 3 cup Chicken broth
- 1/2 lb Shrimp, medium, steamed, peeled, deveined and chopped
- 2 cup Half-and-half
- 1 tsp Creole seasoning
Directions
- Remove the lobster meat from the shells, coarsely chop and set aside.
- Melt the butter in a large saucepan over medium heat and cook the onion, celery and garlic 5 minutes, stirring occasionally. Stir in the flour and cook 2 minutes.
- Stir in the broth and cook 10 minutes, stirring occasionally, until thickened.
- Add the lobster and shrimp, stir in the half-and-half and Creole seasoning and cook 10 minutes, until heated through. Serve immediately.