• 2 shallots, finely minced
  • 1 garlic clove, finely minced
  • 29 oz. tomatoes, petite diced with Juice (2 - 14.5 oz. cans)
  • 32 oz. chicken broth, low sodium
  • 1 T. old bay seasoning
  • 1 tsp. dried dill
  • 1/4 c. parsley, fresh, chopped
  • 1 tsp. pepper, black, freshly cracked
  • 1/2 tsp. Paprika
  • 4 Lobster tails
  • 1 Pint Heavy Cream (to lower fat, half an half can be substituted)

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Love to make Slow Cooker Lobster Bisque when I have guests over especially, as it is one of those delightful starters to a wonderful meal.

  1. Place minced shallots (half an onion if you do not have shallots) into the microwave on High for 2-3 minutes or until the shallots (onions) are wilted and starting to turn translucent. (or a skillet if you don’t have a microwave)
  2. Add shallots (onion) and garlic mixture to a 4-quart or larger slow cooker.
  3. Combine tomatoes, chicken broth, old bay seasoning, dill, parsley, pepper & paprika and add to the slow cooker.
  4. Cut off the fan part on the very end of the lobsters and add those to the slow cooker.
  5. Stir.
  6. Cover. Cook on Low for 6 hours or on High for 3 hours.
  7. Remove the lobster tail ends and discard.
  8. With your blender or immersion blender puree the soup mixture to your desired chunkiness. (puree half until smooth and the other half just a light puree.)
  9. Put the soup back into the slow cooker if you used a regular blender.
  10. Add your lobster tails to the soup.
  11. Cover. Cook for 45 minutes on Low or until the shells turn red and the lobster meat is cooked.
  12. Remove the tails from the soup and let cool slightly.
  13. While the tails are cooling, add the cream to soup and stir.
  14. Cut each lobster tail in half long-ways with a sharp knife and remove the lobster flesh from the shells.
  15. Discard the shells and roughly chop lobster meat and place back into the soup.

So So Good! Enjoy

Happy Crocking!

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Crock Pot Lobster Bisque

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