This 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!
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!
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
- 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)
- Add shallot and garlic mixture to a 4-quart or larger crock-pot.
- Continue adding tomatoes, chicken broth, old bay seasoning, dill, parsley, pepper & paprika to the crock-pot.
- With a sharp knife cut off the fan part of the very end of the lobsters and add those to the crock-pot.
- Stir, cover and cook on low for 6 hours or 3 hours on high.
- Remove the lobster tail ends and discard.
- 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.)
- Add the soup back into the crock-pot if you used a regular blender.
- 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.
- Remove lobster tails from the soup and let cool slightly.
- While the lobster is cooling add the cream and stir.
- With a sharp knife 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.
- Serve and enjoy!
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.
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