Cooking Time:3-6 Hours
Ingredients2 T. Butter
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.
- Place butter in a skillet over medium heat.
- Mince shallots.
- 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!)
- Add shallots (onion) and garlic mixture to a 5-Quart slow cooker.
- Pour seafood stock into slow cooker.
- Next add seasonings: Tarragon, Thyme, Pepper & Paprika to the slow cooker.
- Cover. Cook on Low for 6 hours or on High for 3 hours.
- Use an immersion blender to slightly puree soup to your preferred texture. Cover with lid again and turn heat to HIGH.
- 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!)
- Add lobster pieces to the slow cooker.
- Cover and Cook on HIGH for 20 minutes or until the meat is cooked through.
- Stir heavy cream into the soup.
- Serve in individual bowls. Top with 1/2 oz. sherry in each bowl, if desired.
So So Good! Enjoy
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How many lobster tails…? I am missing it in the instructions!!
Rachael, I thought the same thing! LoL, How many lobsters, or tails 🙂
Ally thank you so much for letting me know, as I must have not added the Lobster when I was posting! I am so sorry but truly appreciate you letting me know. Happy Crocking!
The ingredients said four (4) lobster tails..
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.
Dina, I don’t have the recipe you are speaking of. Although it sounds wonderful. If you find it, I’d love to have the recipe.