Crock-Pot Lobster Bisque

Crock-Pot Lobster Bisque

Ingredients:
· 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:
1. Heat olive oil in skillet over medium heat. Add shallots and garlic and sauté for 2-3
minutes. Add shallot and garlic mixture to slow cooker.
2. Add tomatoes, chicken broth, Old Bay seasoning, dill, parsley, pepper, and paprika
to slow cooker.
3. 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.
4. Stir, cover, and cook on low setting for 6 hours or high setting for 3 hours.
5. Remove the lobster tail ends from cooker and discard.
6. Using an immersion blender puree the soup mixture to your desired chunkiness.
Can also use a regular blender, working in batches.
7. 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.
8. 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.
9. Add the cream and stir.