Servings: 5 to 6 servings
Prep Time: 25 min
Cook Time: 30 min
2 cup half-and-half
1 teaspoon Paula Deen’s Creole Blend Seasoning
1/2 lb steamed medium size fresh shrimp, peeled, deveined, and chopped
3 cup chicken broth
1/3 cup all-purpose flour
2 cloves garlic, minced
2 stalks celery, finely chopped
1 small white onion, finely chopped
4 tablespoon butter
2 steamed fresh lobster tails
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. Serve immediately.
For the “Sour Dough Bread Bowl”
Hollow out the bread, according to how much of the bisque you wish to put in there. Brush the bread with olive oil as a seal. Place in a 350 degree F oven for 12-15 minutes at most.
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
Friday, May 9th starting at 6:30 pm at the Downstream Casino Pavilion. Admission: $100 per person; $60 per person for auction only. Limited seating available. Purchase tickets online. Proceeds benefit The Bag Lady Foundation.
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