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Creole Shrimp and Lobster Bisque

Source of Recipe


Cooking with Paula Deen (January / February 2006)



List of Ingredients



• 2 steamed fresh lobster tails
  
• 4 Tbsp butter
  
• 1 small white onion, finely chopped
  
• 2 stalks celery, finely chopped
  
• 2 cloves garlic, minced
  
• 1/3 cup all-purpose flour
  
• 3 cups chicken broth
  
• ½ pound steamed medium-size fresh shrimp (peeled, deveined and chopped)
  
• 2 cups half-and-half
  
• 1 tsp Creole seasoning
  






Instructions



1. Remove lobster meat from shell; coarsely chop and set aside.
   
   
2. In a large saucepan, melt butter over medium heat. Add onion, celery and garlic; cook for 5 minutes, stirring occasionally. Stir in flour, and cook for 2 minutes. Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
   
   
3. Add shrimp and lobster meat. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally. Serve immediately.
   
   Makes 5 to 6 servings.