Creole Shrimp And Lobster Bisque

• 2 steamed fresh lobster tails
• 4 tablespoons butter
• 1 small white onion, finely chopped
• 2 stalks celery, finely chopped
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 3 cups chicken broth
• 1/2 lb steamed medium shrimp, peeled, deveined, and chopped
• 2 cups half-and-half
• 1 teaspoon creole seasoning
• Bread Bowl
• 1 round loaf sourdough bread
• olive oil
• Garnish
• fresh parsley
• shredded parmesan cheese

1. Remove lobster meat from shell; coarsely chop and set aside.
2. In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally.
3. Stir in flour, and cook for 2 minutes.
4. Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
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. 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. Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.
8. Serve immediately.

lobster, butter, white onion, stalks celery, garlic, flour, chicken broth, shrimp, creole seasoning, bread, bread, olive oil, parsley, parmesan cheese

Taken from www.food.com/recipe/creole-shrimp-and-lobster-bisque-211252 (may not work)