Slow Cooker Seafood Bisque
This rich, slow-cooked bisque is filled with bold flavors from lobster, crab and tomatoes, balanced by cream and herbs. It’s smooth, comforting and easy to make.
Servings: 12
Equipment
- Rolling Pin or Meat Mallet
- Skillet Deep
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
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.
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
Calories: 220kcal | Carbohydrates: 8g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 782mg | Potassium: 329mg | Fiber: 1g | Sugar: 4g | Vitamin A: 999IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 1mg
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