I know what you are thinking. "I am a Mom, I am too busy, and on too tight of a budget to make Lobster bisque!". I feel ya. I understand. That is why this recipe is so great. Now while I can't help too much with the cost, I can really help you with the time issue. We are fortunate and have a lobster guy at our Farmers Market who sells nine small lobster tails for $20! So I made this big pot of soup that serves 6 for under $20. I would recommend you find out who your local fishermen are if you are close to a water port. If you are inland, you can use frozen lobster for this recipe. As long as you have the shells and the meat, you will get the tremendous lobster flavor.
Using the Crock-Pot on this soup, allows for rich lobster flavor to simmer for hours, while you are busy with all of your daily activities. Enjoy!
Crock-Pot Lobster Bisque
adapted from Crock-Pot Ladies
2 Shallots, Finely Minced
1 Clove Garlic, Finely Minced
2 (14.5 Oz.) Cans Petite Diced Tomatoes, With Juice
32 Oz. 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 small skillet with 1 tsp olive oil until the shallots are wilted and starting to turn translucent.
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.
Take out the lobster shells.
Discard the shells.
Using a blender or immersion blender puree the soup mixture to your desired chunkiness.
I like a smooth soup, but add back in chunks of the lobster meat.
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!