Creole Shrimp and Lobster Bisque

Ingredients

• 2 steamed fresh lobster tails
• 4 tablespoons butter
• 1 small white onion, finely chopped
• 2 stalks celery, finely chopped
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 3 cups chicken broth
• 1/2 lb steamed medium shrimp, peeled, deveined, and chopped
• 2 cups half-and-half
• 1 teaspoon creole seasoning

Bread Bowl

• 1 round loaf sourdough bread
• olive oil

Garnish

• fresh parsley
• shredded parmesan cheese

Directions

1. 1

   Remove lobster meat from shell; coarsely chop and set aside.

2. 2

   In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally.

3. 3

   Stir in flour, and cook for 2 minutes.

4. 4

   Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.

5. 5

   Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.

6. 6

   Meanwhile cut out the center portion of a round loaf of bread. Brush with olive oil and place on a sturdy cookie sheet. Bake at 350F for about 15 minutes to seal bowl.

7. 7

   Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.

8. 8

   Serve immediately.