Cook time: 6 hours, 45 minutes
- 2 shallots, minced
- 1 clove garlic, minced
- 2 14oz cans basil and garlic diced tomatoes
- 1 32oz carton of low sodium chicken stock
- 1 tbls Old Bay seasoning
- 1 tsp dried dill
- 1/4 cup fresh parsley, chopped
- 1 tsp pepper
- 1/2 tsp Hungarian paprika
- 4 lobster tails, preferably cold water
- 1 pint heavy cream
- In a skillet, heat 1 tablespoon olive oil and 1/2 tablespoon butter. Add the shallots, garlic and sauté until soft. Put this mixture into a crock pot along with the rest of the ingredients except the lobster tails.
- Cut off the “fan” section at the bottom of each tail and add them to the pot. Stir, cover and cook on low heat for 6 hours. If you don’t have 6 hours, you can cook it for 3 hours on high. You then want to remove the tail ends and discard.
- With an immersion blender or regular blender, puree to your desired chunkiness. At this point, add the lobster tails, in their shells, to the crock pot. Cook another 45 minutes on low heat or until the shells turn red and the meat is cooked.
- Remove the tails and let them cool to touch. In the meantime, stir in the heavy cream.
- With a sharp knife or seafood scissors, cut each tail lengthwise and extract the meat. Discard the shells and roughly cut the lobster to bite size chunks. Add the lobster back into the soup.
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If you like, garnish each serving with a sprig of fresh parsley and serve with some crusty bread for sopping up the bottom of the bowl. Chilled Chardonnay or pinot grigio would complete this dish quite nicely.
I hope you love this dish as much as I do. I welcome your feedback and comments. Have a question or specific recipe request? I’ll be happy to research and find an answer.
Amazon.com has several different crock pots / slow cookers in a wide variety of prices. Personally, I love a crock pot that the insert can be lifted out making the perfect serving vessel for your meal.