Crock Pot Lobster Bisque


Crock-Pot Lobster Bisque

Crock-Pot Lobster Bisque

Ingredients: lobster bisque

  • 1 teaspoon olive oil
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 2 (14.5 ounce) cans diced tomatoes, no salt added
  • 1 (32 ounce) carton low-sodium chicken broth (or homemade)
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon dried dill
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 3 lobster tails
  • 1 pint heavy cream

Directions: lobster bisque

  • Heat olive oil in skillet over medium heat. Add shallots and garlic and saute for 2-3 minutes. Add shallot and garlic mixture to slow cooker.
  • Add tomatoes, chicken broth, Old Bay seasoning, dill, parsley, pepper, and paprika to slow cooker.
  • Using a sharp knife cut off the fan part of the end of the lobsters and add those to slow cooker, reserving the lobster tails for later.
  • Stir, cover, and cook on low setting for 6 hours or high setting for 3 hours.
  • Remove the lobster tail ends from cooker and discard.
  • Using an immersion blender puree the soup mixture to your desired chunkiness. Can also use a regular blender, working in batches.
  • Add lobster tails to the soup, cover, and cook about an hour on low or until the shells turn red and the lobster meat is cooked.
  • Remove lobster tails from the soup and let cool slightly. 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.
  • Add the cream and stir.

Nutritional information (per serving)

  • Calories: 380
  • Total Fat: 27 g
  • Sodium: 330 mg
  • Total Carbs: 15 g
  • Dietary Fiber: 1 g
  • Protein: 22 g