Creole Shrimp and Lobster Bisque

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Creole Shrimp and Lobster Bisque Creole Shrimp and Lobster Bisque Recipe Courtesy of

Servings: 5 to 6 servings
Prep Time: 25 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

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. 

Show: Paula's Home Cooking
          Watch Paula on Food Network

Publication: Jan/Feb 2006 issue

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Reader Comments:


Soup was fantastic!! I substituted crab for lobster and made my own creole seasoning, delicious!!

By Belinda on December 03, 2011


absolutely love the bisque! & you put in good words for the rest of us survivors!

By Anonymous on April 16, 2011


By Anonymous on February 19, 2011


By jennifer logan on February 19, 2011


I used the imitation crab instead of lobster and frozen shrimp, it's easy to make and it's usually gone within minutes!

By Anonymous on August 14, 2010


By kkford10 on April 09, 2010


By Anonymous on December 30, 2009


By Anonymous on November 21, 2009

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