Paula Deen Creole Shrimp and Lobster Bisque

Paula Deen Creole Shrimp and Lobster Bisque turns steamed shrimp, lobster tails and half and half into a creamy Southern soup in 20 minutes, with enough for 10 bowls. Save this easy seafood soup for the holiday table, church supper or a weeknight dinner, because it's a stovetop one-pot dish.

Cook the flour in the buttery vegetables for the full 2 minutes before the broth goes in, because that is what builds the thick, silky base. Skip it and the bisque tastes of raw flour and turns thin.

Paula steams the shrimp and lobster ahead of time, so by the time you start the soup, the seafood only needs to warm through. She also serves it in a hollowed-out sourdough bread bowl brushed with olive oil, which gives you a bowl you can eat.

Paula Deen Creole Shrimp and Lobster Bisque

0.0 from 0 votes

Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

27

minutes

Calories

230

kcal

Chopped lobster and shrimp float in a velvety, Creole-spiced cream base thickened with a simple butter and flour roux. Everything simmers gently in one saucepan until just heated through, so the seafood stays tender.

Ingredients

• 2 cups half and half
  

• 1 teaspoon Creole Blend
  

• 1/2 lb steamed medium size peeled, deveined, steamed and chopped fresh shrimp
  

• 3 cups chicken broth
  

• 1/3 cup all purpose flour
  

• 2 cloves minced garlic
  

• 2 stalks finely chopped
  

• 1 small finely chopped white onion
  

• 4 tablespoons Butter
  

• 2 steamed fresh lobster tails
  

Directions

• Chop the lobster: Remove the meat from the 2 steamed lobster tails and coarsely chop it. Set it aside, since it goes in near the end.
• Soften the vegetables: Melt 4 tablespoons butter in a large saucepan over medium heat. Add the chopped white onion, 2 stalks finely chopped celery and 2 cloves minced garlic, then cook for 5 minutes, stirring now and then.
• Cook the flour: Stir in 1/3 cup all purpose flour and cook for 2 minutes. That cooks off the raw taste and sets up the thick base.
• Thicken with broth: Stir in 3 cups chicken broth and cook for 10 minutes, stirring occasionally. It is ready when the mixture has thickened.
• Add seafood and cream: Add the chopped lobster and 1/2 lb steamed, chopped shrimp, then stir in 2 cups half and half and 1 teaspoon Creole Blend. Cook for 10 minutes, stirring occasionally, until heated through.
• Serve right away: Ladle the hot bisque into bowls and serve immediately. Crackers and sliced green onion on top make a nice finish.
• Make the bread bowls: For the sourdough bread bowls, hollow out the bread based on how much bisque you want to fill it with. Brush the inside with olive oil to seal it, then bake at 350°F for 12 to 15 minutes at most.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen shrimp and lobster for this bisque?

Yes, as long as the seafood is fully thawed and steamed before it goes into the pot. Pat it dry and chop it, since the soup only warms it through and will not cook it from raw.

How do I store leftover Creole shrimp and lobster bisque?

Cool it and keep it in an airtight container in the fridge for a day or two. Reheat it gently over low heat, because boiling a cream soup with seafood can make it grainy and the shrimp tough.

Can I make the bisque ahead of a dinner party?

You can make the base through the broth step ahead and chill it. Then bring it to a simmer and add the seafood and half and half just before serving so everything stays tender.

What can I use if I don't have Creole Blend?

A store-bought Creole or Cajun seasoning works well in the same amount. Taste before adding more, since some blends are saltier than others and the chicken broth already adds salt.

What is the most common mistake with this bisque?

Overcooking the seafood is the big one, since the shrimp and lobster are already steamed. Keep the heat at a gentle simmer and stick to the 10 minutes so they stay tender instead of rubbery.