Crock-Pot Lobster Bisque

• Seafood

  • 4 Lobster tails, whole

• Produce

  • 1 tsp Dill, dried
  • 1 clove Garlic
  • 2 Shallots, whole
  • 29 oz Tomatoes, canned petite

• Canned Goods

  • 32 oz Chicken broth, store bought or homemade low sodium

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 tbsp Old bay seasoning
  • 1/2 tsp Paprika

• Dairy

  • 1 pint Heavy whipping cream

• Other

  • 1/4 cup Fresh parsely (chopped

Found on crockpotladies.com

Description

Directions

• Put minced shallots and garlic in a microwave safe bowl and microwave on high for 2-3 minutes or until the shallots are wilted and starting to turn translucent. (You can also cook them in a small skillet if you dont have a microwave)
• Add shallot and garlic mixture to a 4-quart or larger crock-pot.
• Continue adding tomatoes, chicken broth, old bay seasoning, dill, parsley, pepper & paprika to the crock-pot.
• With a sharp knife cut off the fan part of the very end of the lobsters and add those to the crock-pot.
• Stir, cover and cook on low for 6 hours or 3 hours on high.
• Remove the lobster tail ends and discard.
• Using a blender or immersion blender puree the soup mixture to your desired chunkiness. (I pureed half until smooth and the other half just a light puree.)
• Add the soup back into the crock-pot if you used a regular blender.
• Add your lobster tails to the soup, cover and cook 45 minutes on low or until the shells turn red and the lobster meat is cooked.
• Remove lobster tails from the soup and let cool slightly.
• While the lobster is cooling add the cream and stir.
• With a sharp knife cut each lobster tail in half long-ways and remove the lobster flesh from the shells.
• Discard shells and roughly chop lobster meat and add back into the soup.
• Serve and enjoy!