Crock Pot Lobster Bisque

3rd Place Winner – Run Fast Cook Slow


Maine Lobster Tails, thawed: 4 each

Butter, unsalted: 1 Tbsp

Shallot, minced: 1 ea

Onion, minced: ½ ea

Garlic clove, minced: 2 ea

Diced Tomatoes, with juice, canned: 2 x 14.5 oz cans

Chicken Broth: 1 quart

Cayenne Pepper: ⅛ tsp

Dill: 1 tsp

Paprika: ½ tsp

Old Bay: 1 Tbsp

Parsley, chopped: 4 Tbsp

Heavy Cream: 1 pint

Salt and FGBP: to taste



In a medium sized pan over medium heat melt the butter.

Add in shallot and onion and sweat until translucent and aromatic. Add in garlic and cook for another minute.

Transfer into the bottom of the crock pot.

Add spices, broth and tomatoes to the crock pot.

Using heavy duty scissors remove the end of each lobster tail and add into the pot. Reserve the remaining tail with meat in it.

Cook for 3 hours on high or 6 hours on low heat covered.

Remove the fan parts of the tail from the crock pot.

Blend the soup until smooth either using a stick blender or a stand up blender and add the soup back to the crock pot.

Add lobster tails and cook for 45 minutes on low.

Remove the lobster tails and add cream and parsley to the crock pot.

Once the tails have cooled enough to handle remove the meat and dice it.

Add it back into the crock pot and stir.

Serve with a side of crackers or nicely buttered rolls.


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