This mouthwatering recipe for Crock-Pot Lobster Bisque is decadent and creamy yet also easy to prepare. Tender lobster chunks flavors a creamy & rich soup.
Crock-Pot Lobster Bisque
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 Crock-Pot 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.
What Is Old Bay Seasoning?
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.
- Shallots – Milder than a regular onion, shallots are smaller and elongated in shape and should be easily found in the produce section of your grocery store near the onions. If you cannot find shallots you can substitute one small yellow onion in this recipe.
- Garlic – A single clove of fresh garlic is finely minced and gives great flavor to this soup. Whenever possible mince your own garlic for the best flavor possible. But, if you are short on time you can use one teaspoon of pre-minced garlic.
- Canned Petite Diced Tomatoes – Canned diced tomatoes, with the juice from the can adds great flavor and color to this lobster bisque. Look for canned tomatoes that have no added salt or sugar.
- Low-Sodium Chicken Broth – Whenever possible I like to use Homemade Chicken Broth that I have made myself in the slow cooker and have frozen. But store bought chicken broth works too. Just make sure it is the low-sodium kind to prevent the dish from being too salty. It is always easier to add more salt to taste than take it away.
- Old Bay Seasoning – A classic American seasoning you should be able to find Old Bay Seasoning in the spice aisle of most major grocery stores (or online). This seasoning blend contains a mixture of celery salt, black pepper, crushed red pepper flakes, and paprika and pairs wonderfully with seafood dishes.
- Dried Dill – Dried dill weed adds a nice pop of green color to the soup as well as a nice flavor.
- Fresh Parsley – Another ingredient that adds nice color and flavor fresh parsley is a favorite. I like to grow my own on the kitchen windowsill year around. But this is an ingredient that can be found in the produce section of your grocery store. Look for flat-leafed parsley not curly parsley.
- Freshly Ground Black Pepper – Using a pepper mill I always grind my own black pepper for the best flavor possible.
- Ground Paprika – Adding color and flavor, paprika is a great spice to add to this dish.
- Lobster Tails – The star of the recipe, the lobster tails are cooked a bit uniquely in this recipe. First the fan-tip part of the tails are cut off and simmered in the seasoned broth adding some lovely lobster flavor. Then the rest of the lobster tail is cooked in the broth until just done, removed from the slow cooker and the meat chopped up and added back in.
- Heavy Whipping Cream – The best way to get that creamy bisque soup flavor is with some yummy heavy whipping cream. You can make this lighter by using half-and-half. But for real, the best is going to be the heavy whipping cream by far!
- 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 slow cooker.
- Continue adding tomatoes, chicken broth, old bay seasoning, dill, parsley, pepper & paprika to the slow cooker.
- With a sharp knife cut off the fan part of the very end of the lobsters and add those to the slow cooker.
- Stir, cover and cook on LOW for 6 hours or on HIGH for 3 hours.
- 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.
- 4 Quart Slow Cooker (Or Larger)
- Cutting Board
- Can Opener
- Measuring Spoons
- Blender OR Immersion Blender
More fantastic slow cooker soups!
- Crock-Pot Potato & Kielbasa Chowder
- Slow Cooker Cheddar Beer Soup
- Crock-Pot Sausage Cheese Tortellini Soup
- Slow Cooker Zesty Italian Soup
- Crock-Pot Zuppa Toscana Soup
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