6 5-8lb. lobster tails (I boil them so they're tender) usually takes 8 minutes max
3-4 stalks of celery chopped fine
1/2 sweet onion chopped fine
1 carton of half and half
1 - 1/2 gallon of milk, (I use lowfat 1%)
Creole seasoning, (to taste)
2 sticks of butter, (I use unsalted)
Feeds approximately 4-6 people
Start with boiling the lobster tails in a pan.You only have to boil them for about 8 minutes. Place the tails aside to cool. Rinse the pan out, and use it to start the bisque. Put the butter in the pan, (both sticks and melt them slow). Chop the celery, chop the onion and add them to the melted butter. Let them slowly soften. (I even add a little Creole seasoning to it to start flavoring).
Add enough flour to make a rue, and continue stirring all the ingredients until thickened. Pour in the carton of half and half. Add about a tablespoon of Creole seasoning. Let it begin to boil some. CONTINUE STIRRING the whole time! Turn the heat down a little, (so it quits boiling), and cut the shell off the tails, and and chop the lobster into pieces. (bite size), add to the mixture. Begin adding more flour to thicken again. Add the milk. Add salt; if needed (to taste, but remember it will be a little naturally salty with the lobster). Add about a Tablespoon of pepper, continue stirring. Add more flour as needed to thicken. Continue seasoning with Creole to tasted, and pepper until you get the flavor you desire. Serve hot, with croutons over the top.