Serves: 8
Total Calories: 2,305

2 tablespoons vegetable oil
1 medium yellow onion diced
1 cup diced celery
1 bay leaf
1 pound shrimp shells
8 cups fish or vegetable stock
1 1/2 teaspoons vanilla extract
2 pears peeled and sliced, or 1 cup drained peaches
1/4 cup tomato paste
1 1/2 pounds lobster meat
3/4 cup Roux
1 cup heavy cream
1 cup cream sherry
1/2 cup fresh lemon juice
8 ounces shrimp shelled, deveined, and finely chopped
8 ounces medium prawns
chopped chives for garnish
2 Bread Bowl (1 to 1 3/4 pounds each)

1. Place the oil, onion, celery, bay leaf, and shrimp shells in a large stockpot over low heat, and sauté 10 to 12 minutes. Add the stock, vanilla, pears, and tomato paste. Increase the heat to medium, cover, and let the ingredients boil for 1 hour.

2. Strain the broth until it is clear. Add the lobster, reduce the heat to low, and simmer for 30 minutes. Increase the heat to medium, and slowly add the roux, stirring constantly until the broth comes to a boil. Add the cream, sherry, lemon juice, shrimp, and prawns, continuing to stir until the bisque is smooth and creamy.

3. Ladle the bisque into the bread bowls, garnish with chives, and serve.

Nutritional Facts:

Serves: 8
Total Calories: 2,305
Calories from Fat: 1,744

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Fisherman's Wharf-Style Clam Chowder
Francesca's Seafood Chowder
Corn 'N' Crab Chowder
Wine Country Onion Soup
Broccoli Cheddar Soup
Minted Fresh Pea Soup
Brandied Yam Soup
Minestrone That's A Meal
Chicken and Dumplings
Blue Cheese Soup
Roux
Chef Jay Veregge's Shrimp, Prawn, and Lobster Bisque
Creamy Peanut Soup