Slow Cooker Lobster Bisque Recipe 435

Steps:

• 1. In a medium sized pan over medium heat melt the butter. Add in shallot and onion and sweat until translucent and aromatic. Add in garlic and cook for another minute. Transfer into the bottom of the crock pot. 2. Add spices, broth and tomatoes to the crock pot. Using heavy duty scissors remove the end of each tail and add into the pot. Reserve the remaining tail with meat in it. 3. Cook for 3 hours on high or 6 hours on low heat covered. 4. Remove the fan parts of the tail from the crock pot. Blend the soup until smooth either using a stick blender or a stand up blender and add the soup back to the crock pot. 5. Add lobster tails and cook for 45 minutes on low. 6. Remove the lobster tails and add cream and parsley to the crock pot. 7. Once the tails have cooled enough to handle remove the meat and dice it. Add it back into the crock pot and stir. Serve with a side of crackers or nicely buttered rolls.

Steps:

• In a small saucepan, heat the butter until melted over a medium heat. Add the shallots and garlic and saute until soft and translucent. Don't let them brown. Add shallot and garlic mixture to a 4-quart or larger slow cooker. Add the tomatoes, chicken broth, Old Bay Seasoning, dill, parsley, pepper, and paprika. 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 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. If you use a regular blender, add the soup back into the slow cooker. 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!

Steps:

• Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
• Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

Steps:

• Cook onions and 1/2 cup chicken broth in a large pot over medium heat for 5 minutes. Add garlic and cook for 2 minutes. Reduce heat to low, add remaining chicken broth, and bring to a simmer.
• Melt butter in a medium saucepan. Whisk in flour until a creamy mixture is created. Gradually pour roux into the broth mixture, whisking constantly. Whisk in milk, cream, tomato paste, Worcestershire sauce, seafood seasoning, salt, and cayenne pepper; cook until thickened, 3 to 5 minutes.
• Place imitation lobster in a food processor; pulse about 6 times.
• Add imitation lobster and wine to soup; cook over low until heated through, 5 to 7 minutes.
• Ladle soup into serving bowls and sprinkle lightly with paprika to add color.

Steps:

• Melt butter in 3-quart saucepan over low heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour, parsley, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.
• Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster. Heat to boiling; reduce heat. Simmer about 3 minutes, stirring frequently, until lobster is white.