This Slow Cooker Crab and Lobster Bisque has become a favorite in our household. It’s perfect for those moments when you want to impress your guests without spending all day in the kitchen. The truth is, I never really considered myself a seafood expert, but this recipe makes it so easy. Just toss the ingredients into the slow cooker, and in a few hours, you’ve got a warm, delectable dish that everyone will rave about.
I remember the first time I made this bisque, my husband gave me that look—the one that says, “You’ve outdone yourself.” It felt great knowing that I could whip up something that felt fancy yet was so simple. Plus, every spoonful is filled with tender lobster and juicy crab, which really makes it a special occasion dish. This bisque is rich and comforting, and it’s such a hit at family gatherings and game nights. I always make sure to have enough for leftovers because let’s be honest, it’s even better the next day!
So whether you’re hosting a dinner party or just craving something warm and creamy, I’m excited to share this recipe with you. I promise it will become a staple in your home, just like it has in mine!
How to Make Slow Cooker Crab and Lobster Bisque
Ingredients
- 1 cooked lobster
- 1/2 pound chopped crab meat (Alaskan king)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon coarse black pepper
- 1 cup chopped celery
- 1 diced red onion
- 32 ounces vegetable stock
- 4 tablespoons butter
- 1 tablespoon rice wine vinegar
- 1 minced shallot
- 3 minced garlic cloves
- 2 cans Italian diced tomatoes (14 ounces each)
- 1 cup halved cherry tomatoes
- 2 small lobster tails
- 1/2 tablespoon Old Bay seasoning
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pint heavy cream
- 1 tablespoon chopped fresh chives
Directions
Start by cracking the lobster’s shell carefully, setting the pieces aside, and extracting the tender meat. Keep the lobster meat cool along with your crab meat.
In a large skillet over medium-high heat, pour in the olive oil. Once it shimmers, add the lobster shell remnants, sprinkle with sea salt and black pepper, and sauté for about two minutes. Then add in the celery and red onion, cooking until softened for another couple of minutes. Reduce the heat, then mix in the vegetable stock and simmer for around 10 minutes. Strain the mixture into a bowl, discarding the shell pieces.
Melt the butter in the same skillet, adding the rice wine vinegar. Once melted, throw in the minced garlic and shallot, letting it cook for about a minute before adding this fragrant mix back into the broth.
With your lobster tails, cut a small piece from the fan end and include it in your broth. Store the remaining tails in the refrigerator for later.
Transfer the broth into your slow cooker, then mix in the canned tomatoes, cherry tomatoes, Old Bay seasoning, red pepper flakes, garlic powder, and onion powder. Cover it up and let it slowly cook on low for about five hours.
In the last half hour, add the lobster tails to your slow cooker, watching for them to turn a rich red.
Once your time is up, pull out the lobster tails again and extract the meat from the shells. Chop up the lobster and crab meat, returning it to the soup, and blend your mixture with an immersion blender for a velvety texture. Stir in the heavy cream and chopped chives.
Serve this delightful bisque warm, topped with a sprinkle of fresh parsley or shaved Parmesan, and maybe even some crunchy croutons. Your family and friends are sure to love this cozy, gourmet dish!
Storing Suggestion
To store leftover bisque, let it cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. Just make sure to reheat it gently, as cream-based soups can separate when reheated too quickly.
Cooking Tips
If you’re looking to enhance the flavor of your bisque, consider adding a splash of white wine after sautéing the vegetables for a little extra depth. You can also reduce the cream if you want a lighter version, but it won’t be quite as rich!
Serving Suggestions
This dish pairs beautifully with crusty bread or buttery crackers on the side. A light salad with a citrus vinaigrette can also complement the richness. Don’t forget to serve it alongside a crisp white wine, like Sauvignon Blanc, to balance the flavors.
Ingredient Substitutions
If you don’t have seafood on hand, you can substitute the crab and lobster with shredded cooked chicken for a similar creamy soup experience. Alternatively, for a vegetarian twist, use mushrooms instead!
Seasonal Variations
In the summertime, try incorporating some fresh corn or zucchini to this bisque for a taste of the season. In fall, adding pumpkin puree can give it a delightful, hearty flavor that complements the seafood nicely.
Allergen Information
This recipe contains shellfish, dairy, and gluten (if made with bread or croutons). For those with allergies, consider using plant-based cream instead of heavy cream, and substitute in your preferred allergen-free bread when serving.
FAQ
Can I use frozen seafood for this bisque?
Absolutely! You can use frozen lobster and crab meat, just make sure they’re thawed before cooking. This makes it convenient if you don’t have access to fresh seafood.
How can I thicken the bisque?
If you prefer a thicker bisque, consider adding a slurry of cornstarch and water or incorporating a small amount of cream cheese during the last stage of cooking to give it that rich, creamy texture.
Can I make this bisque ahead of time?
Yes! This bisque holds up beautifully. You can make it the day before and reheat it gently when you’re ready to serve. Just remember not to rush the reheating process to keep the cream from separating.
What should I do if my bisque is too salty?
If you find your bisque is over-seasoned, adding some peeled, diced potatoes to the soup can absorb excess salt. You can later remove the potatoes before serving if desired.
Is this bisque kid-friendly?
Yes, many kids enjoy the creamy texture and the slight sweetness from the lobster and crab. Just keep an eye on spiciness from red pepper flakes; you can easily omit them for a milder taste.
Can I add more vegetables to the bisque?
Of course! Feel free to add carrots, leeks, or even a handful of spinach during cooking for added nutrition. Just chop them to a similar size for even cooking.
Slow Cooker Crab and Lobster Bisque
Ingredients
- 1 whole lobster (cooked)
- 1/2 pound crab meat (chopped, Alaskan king)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon coarse black pepper
- 1 cup chopped celery
- 1 diced red onion
- 32 ounces vegetable stock
- 4 tablespoons butter
- 1 tablespoon rice wine vinegar
- 1 minced shallot
- 3 minced garlic cloves
- 2 cans Italian diced tomatoes (14 ounces each)
- 1 cup halved cherry tomatoes
- 2 small lobster tails
- 1/2 tablespoon Old Bay seasoning
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pint heavy cream
- 1 tablespoon fresh chives (chopped)
Instructions
- Start by gently cracking the cooked lobster shell with a meat mallet or rolling pin, then set the shell aside. Carefully extract the lobster meat and chill it along with the crab meat.
- In a deep skillet over medium-high heat, pour in the olive oil. Once hot, add the lobster shell, sea salt, and black pepper. Sauté for about 2 minutes, then toss in the chopped celery and diced red onion, cooking for an additional 2 minutes. Lower the heat and pour in the vegetable stock, allowing it to simmer for 10 minutes. Transfer the broth to a bowl with a spout and discard the shells.
- In the same skillet, melt the butter with rice wine vinegar. After it melts, add the minced garlic and shallot, cooking for 1 minute before adding this mixture to the broth.
- For the lobster tails, cut them about 2 inches from the fan end and add that small piece to the broth. Reserve the rest of the tails in the fridge.
- Pour the broth into your slow cooker. Mix in the canned tomatoes, cherry tomatoes, Old Bay seasoning, red pepper flakes, garlic powder, and onion powder. Cover and let it cook on low for 5 hours.
- In the last 30 minutes of cooking, add the lobster tails to the slow cooker and cook until they turn red.
- Retrieve the lobster and crab meat from the fridge, chopping it up. Remove the lobster tails from the soup, take out the meat from the shells, and discard the shells.
- In a bowl, combine the chopped lobster and crab meat with the leftover Old Bay seasoning.
- Use an immersion blender to blend the soup in the slow cooker until smooth. Stir in the heavy cream, chopped chives, and the lobster and crab mixture.
- Serve warm, garnished with fresh parsley, shaved Parmesan, and crunchy croutons.
