Shrimp and Lobster Bisque

2-steamed fresh lobster tails, about 8 oz total
4-tbsp (1/2 stick) butter
1-small white onion, finely chopped
2-celery stalks, finely chopped
2-cloves garlic, minced
1/2 cup all-purpose flour
2-cups chicken broth
1/2-lb steamed medium shrimp, peeled and deveined
2-cups half-and-half
1-tsp. Creole seasoning

1. Remove the lobster meat from the shells, chop it coarsely, and set aside.
2. In a large saucepan, melt the butter over medium heat and saute the onion, celery, and garlic until soft, about 5 minutes. Stir in the flour with a whisk until it is smooth. Slowly add the chicken broth and allow it to cool until thickened, about 10 minutes.
3. Add the shrimp and lobster meat. Turn off the heat and allow the mixture to cool. When it is no longer steaming, process the soup in a food processor and blender until smooth.
4. Return the soup to the saucepan over medium heat and add the half-and-half and Creole seasoning. Heat throughm but do not boil.

Number of Servings: 6

Recipe submitted by SparkPeople user CYDRA8.