My first thought when I was looking through the Scripps Food Network recipes and scanning the offerings of Paula Deen, one of my favorite cooks, was that this bisque was too hard.
I was wrong! This Creole Shrimp and Lobster Bisque was not only delicious, it lived up to Paula’s rating of “Easy.”
Not really wanting to go to the expense of fresh lobster, I used 1 package of imitation lobster meat that I found in the seafood section. The results were great. In addition, I now know the recipe is certainly worthy of real lobster tails, making it a great dish for a special occasion. I also served mine version in a bread bowl, scooping out the center. After finishing the bisque, the soaked bread was a treat in itself.
Paula Deen’s Creole Shrimp and Lobster Bisque
2 steamed fresh lobster tails ( or use 1 pkg. imitation lobster meat)
4 Tablespoons butter
1 small onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1/3 cup flour
3 cups chicken broth
1/2 lb. steamed medium size fresh shrimp, peeled, deveined and chopped
2 cups of half-and half
1 tsp. Creole seasoning
If using the fresh lobster, remove lobster meat from shell, coarsely chop and set aside.
In large saucepan, melt butter over medium heat. Add onion, celery and garlic. Cook for about 5 minutes, stirring occasionally.
Stir in flour, and cook for about 2 minutes. Stir in chicken broth, cook for about 10 minutes, stirringoccasionally, until thickened.
Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning, cook for about 10 or until heated through, stirring occasionally.
Serve immediately. (5 to 6 servings)
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