CrockPot Lobster Bisque

Day 360.

Merry Christmas! If you are finding your way to the computer today, I figure you should get something good.

So you're getting lobster.

in the crockpot.

Life is so very good.

The Ingredients. 3 cups chicken broth
8 oz clam juice
14.5 oz stewed tomatoes (and juice)
8 oz sliced mushrooms
1 onion, diced
1 large leek, diced (just the white part!)
1 T dried parsley
2 tsp Old Bay seasoning mix
1 tsp dill
1 cup heavy cream (to add later)
2 lobster tails (to add later)
lemon slices as garnish, and to squeeze in at the end

The Directions.

Use a 5 quart or larger crockpot, and combine the broth, clam juice, tomatoes, onion, mushrooms, leek, parsley, Old Bay, dill, and parsley. Cover and cook on low for 6-8 hours, high for 4-5, or until onions are translucent and flavors have melded.

Use an immersible blender to blend into a chowdery broth. Add lobster tails. Cover and cook on high for 30-45 minutes, or until lobster tails have turned pink and the meat is fork tender. Remove lobster tails from crockpot. Stir in heavy cream.

Ladle into dishes, and serve with lemon slices and lobster meat. You can take the meat out of the tail, and mix it in the soup, or leave it intact and pick at it at the table.

The Verdict.

We liked this an awful lot. I'd say it makes enough to feed 4 adults, especially if you distribute the meat from the lobster tails into the soup. We had a lot of fun eating this, and felt quite fancy. My kids both liked the lobster, and thought the soup part was "yummy." But they also thought sucking on the lemon slices was the best part of their dinner.