Creole Shrimp and Lobster Bisque

• steamed fresh lobster tails2
• butter↗4 tablespoons
• small white onion↗1

  finely chopped

• stalks celery↗2

  finely chopped

• garlic cloves↗2

  minced

• all-purpose flour↗1⁄3 cup
• chicken broth↗3 cups
• steamed medium shrimp1⁄2 lb

  peeled, deveined, and chopped

• half-and-half↗2 cups
• creole seasoning1 teaspoon
• Bread Bowl
• round loaf sourdough bread↗1
• olive oil↗
• Garnish
• fresh parsley↗
• shredded parmesan cheese↗

Step-by-step instructions

1. 1

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

2. 2

   In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally.

3. 3

   Stir in flour, and cook for 2 minutes.

4. 4

   Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.

5. 5

   Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.

6. 6

   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.

7. 7

   Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.

8. 8

   Serve immediately.