Ingredients
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2 steamed fresh lobster tails
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4 tablespoons butter
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1 small white onion, finely chopped
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2 stalks celery, finely chopped
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2 garlic cloves, minced
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1/3 cup all-purpose flour
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3 cups chicken broth
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1/2 lb steamed medium shrimp, peeled, deveined, and chopped
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2 cups half-and-half
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1 teaspoon creole seasoning
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1 round loaf sourdough bread
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olive oil
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Instructions
- Remove lobster meat from shell; coarsely chop and set aside.
- 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.
- Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.
- 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.
- Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.
- Serve immediately.