Creamy and delicious with lobster and shrimp.
Don’t you just love creamy soups? I do and until I really started cooking my favorite soup was “canned” Campbell’s Cream of Mushroom Soup. Believe it or not I still eat that soup; and one day I’m going to make some homemade cream of mushroom soup and may never eat it from a can again.
I don’t know why some recipes refer to a creamy soup as a bisque instead of just a cream soup because the definition of a bisque is that it’s a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.
My friend, Peggy, has been trying to get me to try this recipe for a few years. She got the recipe from her daughter who found it at asweetpeachef.com. I can’t believe it took me so long to try it. I didn’t have the three lobster tails it called for so I used some shrimp in place of the third tail.