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.