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**Slow Cooker Lobster Bisque

Slow Cooker Lobster Bisque

  • Cooking Time:

    3–6 Hours
  • Servings:

    7–8

Ingredients

2 T. But­ter
2 Shal­lots
1 tsp. Minced Gar­lic
14.5 oz. Diced Toma­toes
6 oz. Toma­to Paste
32 oz. Seafood Stock
1/2 c. Water
2 tsp. Tar­ragon
2 tsp. Thyme
1/4 c. Flat-Leaf Pars­ley, fine­ly chopped
1/2 tsp. White Pep­per
3/4 tsp. Papri­ka
Meat from 4 Lob­ster tails
1 Pint Heavy Cream
1/2 oz. Sher­ry, per serv­ing

I love mak­ing Slow Cook­er Lob­ster Bisque when I’m enter­tain­ing or hav­ing a spe­cial din­ner at home.  Some­times my hon­ey and I “divide and con­quer” — he’ll grill steaks and I’ll make the bisque and sal­ad.  It always makes for a deli­cious din­ner.

  1. Place but­ter in a skil­let over medi­um heat.
  2. Mince shal­lots.
  3. As but­ter starts to melt, add shal­lots and  sautee.  Next, add gar­lic and cook for just 1–2 min­utes.  Make sure the heat is no high­er than Medi­um so you do NOT burn the gar­lic! (If you acci­den­tal­ly burn the gar­lic, pitch it and start over!)
  4. Add shal­lots (onion) and gar­lic mix­ture to a 5-Quart slow cook­er.
  5. Pour seafood stock into slow cook­er.
  6. Next add sea­son­ings: Tar­ragon, Thyme, Pep­per & Papri­ka to the slow cook­er.
  7. Cov­er. Cook on Low for 6 hours or on High for 3 hours.
  8. Use an immer­sion blender to slight­ly puree soup to your pre­ferred tex­ture. Cov­er with lid again and turn heat to HIGH.
  9. Cut the lob­ster tails in half and remove flesh.  Dis­card tails and cut off any veiny pieces from the flesh.  Chop into bite-sized pieces. (Note: You can also freeze the lob­ster tails and make your own seafood stock anoth­er day!)
  10. Add lob­ster pieces to the slow cook­er.
  11. Cov­er and Cook on HIGH for 20 min­utes or until the meat is cooked through.
  12. Stir heavy cream into the soup.
  13. Serve in indi­vid­ual bowls.  Top with 1/2 oz. sher­ry in each bowl, if desired.

So So Good! Enjoy

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Lobster Bisque

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Rachael
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Rachael

How many lob­ster tails…? I am miss­ing it in the instruc­tions!!

Ally
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Ally

Rachael, I thought the same thing! LoL, How many lob­sters, or tails 🙂

Scott
Guest
Scott

The ingre­di­ents said four (4) lob­ster tails..

Dina Russo
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Dina Russo

this is the recipe i always use, but it is dif­fer­ent. What hap­pen to the Old Bay sea­son­ing? and mak­ing the stock as part of the process. I am real­ly upset that this has changed. If the old recipe is around, please send it to me ASAP.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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