Best Paula Deens Shrimp Or Lobster Bisque Recipes

Creole Shrimp and Lobster Bisque image

Provided by cookiedog

Categories Lobster

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 14

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
1 round loaf sourdough bread
olive oil
fresh parsley
shredded parmesan cheese

Steps:

Remove lobster meat from shell; coarsely chop and set aside.
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.
Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.
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.
Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.
Serve immediately.

Paula Deen's Shrimp or Lobster Bisque image

Provided by Scrivener1

Categories Lobster

Time 45m

Yield 1 cup, 4-5 serving(s)

Number Of Ingredients 10

8 ounces shrimp or 8 ounces lobster meat, cooked
2 tablespoons sherry wine
thyme, pinch
3 -4 green onions with tops, chopped
2 tablespoons butter
1 (10 1/2 ounce) can condensed tomato soup
1 cup milk (soup can full)
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 cup heavy cream (soup can full)
parsley, chopped for garnish

Steps:

Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 T. of sherry and the thyme.
Saute onions in butter until soft.
Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes.
In a separate bowl, combine tomato soup and milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster sautee.
Simmer over low heat for 3-5 minutes.
Add more sherry to taste.
Cool, then mix in blender until thick and smooth.
To serve, reheat in a double boiler.
Add more sherry to taste and garnish with chopped parsley.
NOTE: I boiled 2 lobster tails in salted water for approximately 5 minutes. Then, I let them cool and removed the meat.