MERMAN'S REVENGE RECIPE
SLOW COOKER LOBSTER BISQUE
Rich, creamy lobster bisque made with a flavorful stock from spiny lobster shells, tomatoes, fresh aromatics and Merman's Revenge Cajun Style Seasoning. Finished with heavy cream, tender lobster pieces and fresh chives.
LET'S COOK
DIRECTIONS
PREPARE THE LOBSTER
Remove the meat from the one cooked lobster tail, cover and refrigerate it for the final step. Remove the meat from the two raw tails and cut it into manageable pieces; keep it refrigerated separately until the last part of slow cooking. Set aside all three shells to make the stock.
TOAST THE LOBSTER SHELLS
Break the reserved lobster shells into smaller pieces. Heat a deep skillet over medium heat with a drizzle of olive oil and 1 heaping tablespoon of butter. Add the shells and cook, stirring occasionally, until fragrant. This step builds a concentrated lobster flavor for the broth.
ADD THE CELERY, ONION & SEASONING
Add 1 cup of diced celery and the whole diced red onion to the skillet. Sprinkle in a little Merman's Revenge Cajun Style Seasoning. Stir the vegetables and shells together, cooking until the vegetables begin to soften and take on the seasoned butter.
SIMMER THE LOBSTER STOCK
Pour in 4 cups of vegetable broth and stir, loosening any flavorful bits from the bottom of the skillet. Reduce the heat to a gentle simmer and cook for 10 minutes so the lobster shells and vegetables can infuse the broth.
STRAIN OUT THE SHELLS
Place a fine-mesh strainer over a large heat-safe bowl. Carefully pour in the hot stock, pressing lightly on the solids to release their liquid. Discard the shells and strained vegetables. Reserve the clear, flavorful lobster stock for the slow cooker.
PREPARE THE SHALLOT & GARLIC
Return the skillet to medium-low heat and melt 4 tablespoons of butter. Add 1 tablespoon of sherry cooking wine, the finely diced shallot and 3 minced garlic cloves. Stir until the shallot softens and the garlic becomes fragrant, then scrape the entire mixture into the reserved lobster stock.
TRANSFER TO THE SLOW COOKER
Pour the prepared lobster stock and buttery aromatics into the slow cooker. Add both cans of Italian-style diced tomatoes and 1 cup of halved cherry tomatoes. Stir gently so the tomatoes are distributed evenly throughout the broth.
SEASON THE BISQUE BASE
Add 1 tablespoon of Merman's Revenge Cajun Style Seasoning and 1 heaping tablespoon of crab seasoning. Stir until both seasonings are dispersed through the tomato and lobster broth. Cover the slow cooker.
SLOW-COOK THE TOMATO BROTH
Cook on HIGH for approximately 2 hours, or until the vegetables are fully softened and the broth is hot and fragrant. Slow cookers vary, so use the texture of the tomatoes and a steady simmer as guides rather than relying only on the clock.
ADD THE RAW LOBSTER NEAR THE END
About 30 minutes before the end of slow cooking, add the reserved pieces of raw lobster tail meat. Stir gently, cover and cook until the lobster is opaque and reaches 145°F in the center. Do not add the previously cooked lobster yet; keeping it chilled prevents it from becoming tough.
REMOVE THE LOBSTER PIECES
Once the raw lobster is cooked through, use a slotted spoon to lift the meat out of the slow cooker. Set it on a clean plate. Leave the tomato broth behind for blending so the finished soup has a smooth base with separate, tender chunks of lobster.
BLEND THE BISQUE UNTIL SMOOTH
Use an immersion blender directly in the slow cooker to blend the tomatoes and broth into a smooth, creamy consistency. Keep the blender head submerged to reduce splattering. Continue until no large pieces of tomato or vegetables remain.
STIR IN THE HEAVY CREAM
Pour in 1 pint of heavy cream and stir gently until completely combined. Warm the bisque through without letting it boil vigorously. The cream softens the tomato base and gives the soup its rich, velvety finish.
RETURN THE CHOPPED LOBSTER
Chop the freshly cooked lobster and the cooked tail meat reserved in the refrigerator into bite-sized pieces. Fold all of the lobster into the warm bisque and heat just until the chilled meat is warmed through. Stir carefully to keep plenty of substantial lobster pieces in each serving.
FINISH WITH FRESH CHIVES
Stir in 1 tablespoon of freshly chopped chives. Taste the bisque and adjust the seasoning only if needed. Ladle into bowls, making sure each serving includes chunks of lobster, and serve warm.
MADE WITH
CAJUN STYLE SEASONING
Merman's Revenge Cajun Style Seasoning adds savory warmth to the shell stock and the slow-cooked tomato base, giving this creamy lobster bisque a bold coastal finish.
EXPLORE CAJUN STYLE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
SAVE THE LOBSTER SHELLS
Simmering the shells in vegetable broth creates a deeper lobster flavor. Strain the stock thoroughly before pouring it into the slow cooker.
BLEND BEFORE ADDING CREAM
Purée the tomato broth first, then add the cream and lobster. This keeps the bisque smooth while preserving the seafood pieces.
KEEP THE LOBSTER TENDER
Add raw lobster near the end of cooking, and return the already cooked meat only after the bisque is blended. Warm gently instead of boiling the finished soup.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow the full process, from simmering lobster shells for the stock to blending the rich bisque and finishing with cream, lobster and fresh chives.
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