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When rich, briny seafood meets slow simmered comfort, something magical happens. This slow cooker seafood bisque takes luxurious lobster and crab, infuses them with herbs, tomatoes and cream, and transforms it all into an ultra-silky soup. Perfect for special occasions or just treating yourself, this easy recipe lets your slow cooker do most of the work. With tender bites of shellfish in every spoonful and bold seasoning throughout, this dish brings restaurant-quality flavor to your home kitchen.
Slow cooker seafood bisque blends crab, lobster and tomatoes with cream and herbs. It’s easy to make and perfect for a cozy night or dinner with friends.
You might also enjoy this homemade lentil soup, some air fryer crab cake egg rolls or this Italian style tomato soup.
Why You’ll Love It
Packed with flavor: Bold seafood, rich broth and herbs make every bite shine.
Hands-off cooking: Let your slow cooker do the heavy lifting while you relax.
Impressive dish: Looks and tastes fancy enough for entertaining.
Ultra creamy texture: Blending the broth with cream gives it a velvety finish.
Flexible ingredients: Easily swap in your favorite shellfish or spice level.
Slow Cooker Creamy Seafood Soup Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Lobster: Adds rich, briny depth and satisfying texture.
Crab meat: Sweet, tender pieces that pair beautifully with lobster.
Olive oil: Used to sauté shells and vegetables for added flavor.
Celery: Gives a fresh, slightly bitter backbone to the soup.
Red onion: Adds sweetness and a vibrant color to the base.
Vegetable stock: Forms the flavorful broth foundation.
Butter: Adds richness and helps mellow the aromatics.
Rice wine vinegar: Brightens the dish with a hint of acidity.
Shallot: Offers a mild onion flavor that deepens the broth.
Garlic: Enhances the savory profile and rounds out the soup.
Italian style tomatoes: Bring acidity and herby complexity.
Cherry tomatoes: Sweet bursts that add body and flavor.
Lobster tails: Provide tender, buttery meat for the final bisque.
Old Bay Seasoning: Brings that classic seafood kick.
Red pepper flakes: Add just the right touch of heat.
Garlic powder: Deepens the savory base without overpowering.
Onion powder: Rounds out the allium flavor.
Heavy cream: Makes the bisque silky and indulgent.
Fresh herbs: Parsley and chives brighten and balance the bold spices.
How to Make Crockpot Seafood Bisque
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Crush the lobster shell: Break down the shell from the cooked lobster and set the meat aside in the fridge.
Sauté aromatics: Heat olive oil in a skillet and cook the lobster shell with salt, pepper, celery, and red onion.
Simmer the broth: Add vegetable stock and simmer, then strain into a bowl and discard the shells.
Add aromatics to broth: Sauté butter, rice wine vinegar, garlic, and shallot, then add to the broth.
Prep lobster tail: Slice off a small section of the tail, add to the broth, and chill the rest for later.
Slow cook the base: Pour broth into the slow cooker, add canned and cherry tomatoes, Old Bay, red pepper flakes, garlic powder, and onion powder.
Add lobster tails: In the final 30 minutes of cooking, place the reserved lobster tails into the slow cooker until red and cooked.
Chop the seafood: Remove lobster and crab meat from the fridge, chop, and season with remaining Old Bay.
Blend and finish: Use an immersion blender to blend the soup base, then stir in heavy cream, chives, and the seafood mixture.
Garnish and serve: Top each serving with parsley, Parmesan, and croutons if liked.
Substitutions and Variations
Other seafood: Swap in scallops or shrimp if lobster or crab isn’t available.
Change the spice: Add cayenne or paprika for more heat and color.
Lighter version: Try Half & Half instead of heavy cream.
Herb variations: Use dill or tarragon for a different flavor profile.
Serving Suggestions
With bread: You can serve it with homemade Irish soda bread, classic focaccia or mushroom focaccia.
With a salad: Pair it with a contrasting salad, perhaps lemon and parmesan chopped salad or this charred zucchini salad.
How to Store Seafood Bisque
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it (without the croutons) in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: Warm it back up gently in a pan on the stove.
Top Tips
Use cold seafood: Keeping lobster and crab meat cold prevents overcooking.
Don’t skip the shell: Cooking with the lobster shell builds deep flavor.
Blend before adding cream: This gives the smoothest, creamiest result.
Taste before serving: Adjust seasoning after adding seafood and cream.
Lobster and Seafood Bisque FAQs
Yes, just drain it well and check for shell fragments before using.
You can blend the broth in batches using a regular blender, then return it to the cooker.
Yes, just reduce or omit the red pepper flakes for a milder version.
Yes, the flavors deepen overnight. Just reheat gently and stir before serving.
Crockpot Seafood Bisque Recipe
Slow Cooker Seafood Bisque
Equipment
- Rolling Pin or Meat Mallet
- Skillet Deep
- Kitchen Scissors
Ingredients
- 1 lobster, whole, cooked
- ½ Pound crabmeat, Alaskan king, chopped
- 2 Tablespoons olive oil
- 1 Teaspoon sea salt
- 1 Teaspoon black pepper, coarse
- 1 Cup celery, chopped
- 1 red onion, diced
- 32 Ounces vegetable stock
- 4 Tablespoons butter
- 1 Tablespoon rice wine vinegar
- 1 shallot, minced
- 3 Cloves garlic, minced
- 2 Cans diced tomatoes, Italian style, 14-Ounce cans
- 1 Cup cherry tomatoes, halved
- 2 lobster tails, small
- ½ Tablespoon Old Bay Seasoning
- 1 Teaspoon red pepper flakes
- 1 Teaspoon garlic powder
- ½ Teaspoon onion powder
- 1 Pint heavy cream
- 1 Tablespoon chives, freshly chopped
Instructions
- Use a meat mallet or a or a rolling pin to crush the shell of the cooked lobster and set shell aside. Remove lobster meat and place in the fridge with the crab meat for later.
- Heat a deep skillet over medium high heat and add olive oil. Once hot add the lobster shell, salt, and pepper. Cook for 2 minutes, then add diced celery and diced red onion.
- Cook for 2 minutes, then lower heat to a simmer and add vegetable broth. Cook for 10 minutes. Pour broth into a bowl with a pour spout and discard the shells
- In the same skillet, add butter and rice wine vinegar. Once melted, add minced garlic and shallot and cook for 1 minute. Add to the broth.
- Cut the lobster tail right where the tail starts to fan out (about 2 inches from the end) and add that small section of the tail to the broth. Refrigerate the rest of the lobster tails for later use.
- Pour broth into the slow cooker. Add canned tomatoes, cherry tomatoes, Old Bay seasoning, red pepper flakes, garlic powder, and onion powder. Cover and cook on low for 5 hours.
- During the final 30 minutes of cooking time, add the lobster tails to the slow cooker and cook until red.
- Take the meat from the whole lobster and crab out of the fridge and chop. Remove all of the shelled lobster tails from the soup. Take the meat out of the shells and chop. Discard the shells.
- Combine lobster and crab meat in a medium mixing bowl and season with remaining Old Bay seasoning.
- Use an immersion blender to blend the soup mixture in the slow cooker. Stir in the heavy cream, chives, lobster, and crabmeat.
- Serve hot, garnished with fresh chopped parsley, shaved parmesan and croutons.
Notes
Don’t skip the shell: Cooking with the lobster shell builds deep flavor.
Blend before adding cream: This gives the smoothest, creamiest result.
Taste before serving: Adjust seasoning after adding seafood and cream.
Nutrition
Whether you’re planning a relaxed weekend meal or something a bit more impressive, this slow cooker seafood bisque delivers on all fronts. It’s creamy, full of rich seafood flavor and surprisingly easy thanks to the slow cooker. The luxurious texture and balanced seasoning in lobster crab bisque makes it feel special, without needing constant attention. Serve it with crusty bread, and you’ve got a meal that’s guaranteed to satisfy and impress in equal measure.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Every sip is a delight to my taste buds. The best soup ever!!
It was so warm and delicious. So easy to make too.
Great to hear you enjoyed it!
This soup recipe is a game-changer—flavorful and hearty!
So perfect! My whole family loved it!
The best soup! That lobster flavor really comes through!
Bisque is my favorite, and the crabs was so good!
My family loved this! Delicious
So great to hear!
As good as any seafood bisque in a fancy restaurant. It’s worth using real crab here if you want to splurge. It’s really creamy and rich tasting. Made it for hubby’s birthday and it was a hit.
I love bisque! I am saving this to try to make it.