Bisques are a type of soup, historically based on crustaceans, (crayfish, lobster, shrimp, or crab), that are thickened in one of a myriad of ways, and then finished with cream.
2 steamed fresh lobster tails
4 tablespoons butter
1 small white onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
3 cups chicken broth
1/2 pound steamed medium size fresh shrimp, peeled, deveined, and chopped
2 cups half-and-half
1 teaspoon Creole seasoning
Remove lobster meat from shell; coarsely chop and set aside.
1 . 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.
2 . 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.
Tried it only once but liked it.....Hope you enjoy it.
This recipe is from the 'The Genie' Canada
The family also enjoyed it 'Genie' thanks .
Grand-poppa & Humble (smiling)