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Crock Pot Lobster Bisque Soup Recipe

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CrockPot Lobster Bisque Recipe! Recipe Bisque recipe, Lobster bisque recipe, Recipes
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Description

Lobster bisque is a classic French soup that is typically made with a base of a rich and creamy seafood stock and fresh seafood. This crock pot lobster bisque soup recipe takes all of the flavors and aromas of a traditional bisque and simplifies the process by making it in a slow cooker. This recipe is perfect for a special occasion or for a cozy night at home.

This soup is a combination of butter, onions, celery, carrots, tomato paste, garlic, white wine, cognac, fish stock, and, of course, fresh lobster. The beauty of this soup is that all of these ingredients are combined in the crock pot and simmered until they are perfectly blended together and the flavors are released into the broth. This soup is sure to impress any dinner guest and is surprisingly simple to make.

Prep Time

This crock pot lobster bisque soup recipe takes about 15 minutes to prepare. The ingredients will need to be chopped and prepped before adding them to the slow cooker. The lobster will also need to be cooked and cut into bite-sized pieces before adding to the soup.

Cook Time

The soup will need to cook in the crock pot for about 4 hours on high or 8 hours on low. This will allow all of the flavors to be released into the broth and the vegetables to be cooked through. The soup is done when the vegetables are tender and the flavors have been released.

Ingredients

  • 1 pound cooked lobster meat, cut into bite-sized pieces
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup white wine
  • 1/4 cup cognac
  • 4 cups fish stock
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Melt the butter in a large skillet over medium heat.
  2. Add the onions, celery, carrots, and garlic, and sauté for about 5 minutes, or until the vegetables are soft.
  3. Add the tomato paste and stir to combine.
  4. Add the white wine and cognac and bring to a simmer, stirring frequently.
  5. Transfer the vegetable mixture to a crock pot.
  6. Add the fish stock, lobster meat, salt, and pepper, and stir to combine.
  7. Cover and cook on high for 4 hours or low for 8 hours.
  8. Serve the soup topped with fresh parsley.

Equipment

  • Large skillet
  • Crock pot
  • Knife
  • Cutting board

Notes

This soup can be served as a main course or as a first course. The soup can also be served with a side of crusty bread or a salad. This recipe can be easily doubled or tripled to serve a larger crowd.

Nutrition: Per Serving

Calories: 281, Fat: 11g, Saturated Fat: 4g, Cholesterol: 55mg, Sodium: 719mg, Carbohydrates: 17g, Fiber: 2g, Sugar: 6g, Protein: 19g

Recipe Tips

  • Be sure to use fresh lobster for the best flavor.
  • For a richer flavor, add a few tablespoons of heavy cream at the end of cooking.
  • Feel free to substitute the fish stock with vegetable or chicken stock, if desired.
  • For a spicy kick, add a few dashes of hot sauce to the soup.
  • For a more elegant presentation, garnish the soup with a few whole lobster claws.

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