Crock-Pot Lobster Bisque

Crockpot Lobster Bisque

Old Bay SeasoningThis recipe calls for Old Bay Seasoning. This is a popular spice mix used in seafood dishes and contains various spices and seasonings. You can purchase Old Bay Seasoning in many grocery stores however if you cannot find this key ingredient in your local stores, it is also sold on Amazon.
My husband and I have a running joke that whenever one of us asks “what do you want for dinner?” the other answers “Lobster!” and we laugh it off because we NEVER have lobster. It is usually out of our price range. But this Valentine’s Day I thought “why not” let’s go ahead and splurge a little and so I bought a couple of lobster tails and decided to do a nice lobster bisque recipe.

I have had lobster bisque at our favorite “date night” restaurants and it is SO good. Seriously you just wish they would bring the entire pot out so you can eat it by the gallon. And so that is what I was trying to emulate here with this recipe.

And frankly while this is a soup that is going to impress. It is actually quite easy to make. You start with a base of tomatoes, shallots and other aromatics and let it simmer away. Then puree  then add the lobster tails and let them cook for just a short time, remove the lobster from the crock-pot and add your cream, chop up your lobster meat and add it back in. And that really is it. You can let the soup base simmer away all day while you are at work and then do the finishing up touches before serving.

Seriously good food and seriously easy to make. Don’t be intimated!

Crock-Pot Lobster Bisque

Rating: 51

Prep Time: 45 minutes

Cook Time: 6 hours, 45 minutes

Total Time: 7 hours, 30 minutes

Yield: 6-8 Servings

Crock-Pot Lobster Bisque

While this recipe for Lobster Bisque looks complicated it really isn't. Don't be intimidated because it is actually rather easy and the results are worth the extra steps!

Ingredients

2 Shallots, Finely Minced
1 Clove Garlic, Finely Minced
2 (14.5 Oz.) Cans Petite Diced Tomatoes, With Juice
1 (32 Oz.) Carton Low-Sodium Chicken Broth
1 Tablespoon Old Bay Seasoning
1 Teaspoon Dried Dill
1/4 Cup Fresh Parsley, Chopped
1 Teaspoon Freshly Cracked Black Pepper
1/2 Teaspoon Paprika
4 Lobster Tails
1 Pint Heavy Cream

Instructions

  1. 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 don't have a microwave)
  2. Add shallot and garlic mixture to a 4-quart or larger crock-pot.
  3. Continue adding tomatoes, chicken broth, old bay seasoning, dill, parsley, pepper & paprika to the crock-pot.
  4. With a sharp knife cut off the fan part of the very end of the lobsters and add those to the crock-pot.
  5. Stir, cover and cook on low for 6 hours or 3 hours on high.
  6. Remove the lobster tail ends and discard.
  7. 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.)
  8. Add the soup back into the crock-pot if you used a regular blender.
  9. 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.
  10. Remove lobster tails from the soup and let cool slightly.
  11. While the lobster is cooling add the cream and stir.
  12. With a sharp knife cut each lobster tail in half long-ways and remove the lobster flesh from the shells.
  13. Discard shells and roughly chop lobster meat and add back into the soup.
  14. Serve and enjoy!

Notes

You may substitute half of a mild onion for the shallots if you cannot find shallots. You may also use less cream or substitute half and half for the cream for less fat.

http://crockpotladies.com/crockpot-lobster-bisque/

Gluten Free Notes
This recipe is gluten free diet friendly. We do caution our readers to read labels on all ingredients before using to ensure they are all indeed gluten free.

Click here for more Gluten Free Crock-Pot Recipes

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Comments

  1. says

    Thanks so much for linking your yummy sounding (and looking) recipe to the Dinner Time Recipes linky! I hope that you continue linking your delicious recipes each week. Your post has been pinned by me!

  2. Joan says

    Sounds wonderful. But, I do have a question or two … how large are the lobster tails? One of my local stores carries frozen lobster mean (no shells) … would that work in this … since I won’t have the lobster tail to simmer for hours?

    • says

      Hi Joan, My apologies for not replying to your questions sooner. I was out of town. My lobster tails were not very big. Maybe about 6 oz. each. And I think you could make this OK with the lobster out of the shell. Simmering the tip of the tails just adds a bit of seafood/lobster taste to your soup. But I am confident that it would be delicious if you skipped that step.

  3. Gerry says

    So I had the day off and wanted to make it special. I found this recipe and decided this was the dish that really be a treat. I followed the directions and it turned out spectacular! The bisque was creamy, and full of flavor, and the chunks of lobster meat were divine. I opted to serve buttered rosemary bread with it , which worked well. I plan to make this a few times a year on special occasions. Thank you!

  4. carol says

    when you cook the lobster for 45 minutes,would that be for low setting or high?cant wait to try this,but want to get this right first,thankyou

    • says

      Hi Carol, thanks for the great question. I have updated the recipe to be a little more clear. It is 45 minutes on low once you add your lobster meat.

      I hope you enjoy this recipe!

  5. Maria says

    Our family LOVES Lobster Bisque! I am making this recipe as our appetizer this Sunday. Can’t wait to try it.

  6. Keli says

    My hopes were high for an easy delicious lobster bisque and boy did you deliver – and how! I have always made this the hard way, well no more. This was truly amazing and my family loved it. Thank you for a new standard recipe.

  7. Sonia says

    Your bisque was yummy. Now mine came out watery, how do you get it to thicken up? I followed exactly, except I added potato!

    • says

      Hi Sonia, I am not sure why adding some potato would make your Lobster Bisque runny. Ours ended up being nice and creamy. Not thick like a chowder or cream soup but with a nice smooth texture. If your soup for some reason is watery you might be able to add a little flour slurry and cook for 30 more minutes or so to thicken it up.

  8. Darla Mick says

    I loved the sound of this recipe but due to my weight loss program, I had to lighten it up so here is what I did:

    Replaced low sodium chicken broth with Fat free veggie broth
    Added I 1/2 c. of cauliflower in the broth while cooking
    Replaced heavy whipping cream with fat free half and half
    Added 10 large shrimp and three lobster tails (only had three in the freezer so had to supplement.)
    Puréed the broth with the cauliflower then added the lobster until cooked, shelled and rough chopped lobster and raw shrimp then added both to the broth until shrimp was cooked through.

    The cauliflower adds the creaminess that the fat free half and half can’t give it.

    It was spectacular!!! Thanks for the main ingredients this is a keeper at my house. ;0)

  9. Michele says

    Do you think the tomatoes could be substituted? My husband hates tomatoes but I really want to make this!!

    • says

      Hi Michele, I am not sure if you can substitute or omit the tomatoes. Maybe you can puree/blend it well so that there are no tomato chunks? I don’t know..

  10. Aimee says

    I’m not a fan of seafood, but my boyfriend loves lobster, so I am trying this for a special treat for him. Mine also seems a bit watery after blending, and I followed the recipe exactly. I’m trying to reduce the stock by boiling just it in a large pot. Hopefully this works…

  11. Shannon says

    Hi! Just saw this and it looks amazing! Quick question though…could I use lobster AND shrimp? If so how would you recommend doing the shrimp? Raw shrimp and throw them in with the tail or pre cooked shrimp? I really want to make this but lobster tails are very expensive where I live so I was hoping to do a half and half.

  12. Karen says

    This looks so yummy! I’d like to try it with crabmeat (the kind you get in containers in the seafood department). Which type would you recommend (Claw, Lump, etc) and how much do you think I should use? Thanks!

  13. Amanda R says

    I made this a couple nights ago with a few changes and I loved it! The main change is I used canned (I know…) clams instead of lobster and halved the recipe. I subbed a bottle of clam juice for part of the broth. The main thing though is that I didn’t have to modify the seasonings at all-that NEVER happens with any recipe I make. I always have to adjust to taste. This recipe is spot-on for flavor. I also added some parmesan with the cream. I will definitely make this again.

  14. Cheryl Hopkins says

    I have made this a few times now. I made it exactly as written. I just wish it was a little thicker. But the taste is wonderful!

  15. Dawnmski says

    Hi! Do you think this would work if I made a big batch and froze it for later? Do you think I would need to make any adjustments before freezing?

    • says

      I am no so sure about how this would freeze since there is cream in the soup it will probably curdle and not be very appealing once thawed. You might be able to make the soup except for adding the cream then when you heat it up add the cream near the end. The only issue you may have with that is overcooking the lobster. But you could give it a try and let us know!

  16. Veronica says

    Hi! This looks delicious. Maybe a stupid question- but do you put the lobster in the bisque raw or already cooked?

    • says

      Not a stupid question at all Veronica!

      You first start cooking the soup with just a very tip (the fan part) of the lobster tail. This just adds lobster flavor to the soup base. You discard those from the soup. And then you add the rest of the meat from the lobster tail (raw) near the end and cook only 45 minutes. If you put lobster in at the beginning it would overcook. It only needs a short cooking time (relatively speaking since we are talking about crock-pot cooking LOL)

    • says

      Sorry Sarah, we do not calculate the nutritional values on our recipes. However you are welcome to use one of the many online calculators available on the internet so find out the values yourself.

  17. Madean says

    I made this for my family’s Christmas. We LOVED it! Because of the cost of lobster, I did add in some shrimp also in addition to the lobster tail. This will be a tradition for us during the holidays!! Thank you!

  18. Sharon says

    This was absolutely wonderful! Easy to make and your whole house smells like a seafood restaurant! Will be making this again very soon!

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