Creamy Crockpot Lobster Bisque
Serving Size / Yield
- 2 finely minced shallots
- 1 finely minced garlic clove
- 14.5 oz petite diced tomatoes with juice
- 32 oz carton chicken broth
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon dried dill
- 1/4 cup chopped parsley
- 1/2 teaspoon paprika
- 4 lobster tails
- 1 pint heavy cream
Put minced shallots and garlic in a microwave safe bowl and microwave on high for 2-3 minutes or until the shallots wilt. Add shallot and garlic mixture to a 4 qt crockpot, then adding tomatoes, chicken broth, old bay seasoning, dill, parsley, pepper & paprika to the crock-pot. Cut off fan part of end of the lobsters and add those to crock-pot.Stir, cover and cook on low for 6 hours or 3 hours on high.
Remove the lobster tail ends and discard. Puree the soup mixture to desired texture using a blender. Add the soup back to crock pot, add lobster tails to soup, and cook 45 minutes on low or until shells turn red and lobster meat is cooked.
Remove lobster tails from soup and let cool. Add the cream to soup and stir.
Cut each lobster tail in half long-ways and remove the lobster flesh from the shells.
Discard shell, roughly chop lobster meat, add back into the soup and serve.