Creole Shrimp and Lobster Bisque

Chef Larry "Lee" White

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Prep Time: 10 minutes

Cook Time: 30 minutes

Serves 4




2 Steamed, Grilled or cooked Whole Lobsters, or Lobster Tails (HEB Seafood Department)

4 tablespoons butter

1 white onion, finely chopped

2 celery stalks, finely chopped

2 garlic cloves, minced

1/3 cup HEB all-purpose flour

3 cups HEB Chicken Broth

1 pound wild caught Sea of Cortez Shrimp cooked, peeled, deveined, and chopped

2 cups HEB heavy cream

1 teaspoon Creole seasonings



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

In a large saucepan, melt butter over medium heat.  Add onion, celery, and garlic, cook for 5 to 7 minutes, stirring occasionally.  Stir in flour, cook for 3 to 5 minutes.  Stir in chicken broth, cook for 10 minutes stirring until thickened, about 10 minutes.

Add lobster meat and shrimp.  Stir in the heavy cream and Creole seasoning and cook for another 10 minutes.  Serve immediately.

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