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Crawfish and Lobster Bisque Recipe

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This recipe for Crawfish and Lobster Bisque, by , is from Yummies for Tummies , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Ryan
Added: Monday, April 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Steamed fresh lobster tails, about 8oz.
4 tlb. (1/2 stick) butter
1 Small white onion, finely chopped
2 Celery stalks, finely chopped
2 Cloves garlic, minced
1/3 C. all-purpose flour
2 C. chicken broth
1 pound steamed crawfish, peeled and deveined
2 C. half-and-half
1 tsp. Creole seasoning

Directions:
Directions:
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 cook until thickened, about 10 minutes.
3. Add the crawfish and lobster meat. Turn off the and allow the mixture to cool. When it is no longer steaming, stir until smooth.
4. Return to stove top, at medium heat and add the half-and-half and the Creole seasoning. Stir continually as you cook at a medium heat, do not boil.

Number Of Servings:
Number Of Servings:
Serves 6
Personal Notes:
Personal Notes:
This bisque is so full of flavor and is so rich, all you have to do is serve it with a loaf of garlic bread, possibly a wonderful greek salad. And of course a lovely bottle of your favorite white wine.

 

 

 

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