Ingredients
2 shallots, finely minced
1 garlic clove, finely minced
14.5 oz petite tomatoes, with juice, diced
32 oz chicken broth, (1 carton)
1 tbsp Old Bay seasoning
1 tsp dill, dried
¼ cup parsley, chopped
½ tsp paprika
4 lobster tails
1¼ cups sherry, or dry white wine
1 pint heavy cream
2 tsp butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
Preparation
In a pan, melt the butter, and add in the onions, carrots, and celery. Cook until the vegetables are soft for about 5 minutes. Be careful not to brown your vegetables. Just cook them until they are soft and translucent.
Put minced shallots and garlic in a microwave safe bowl and microwave on High for 2 to 3 minutes or until the shallots wilt.
Add the shallot and garlic mixture to a 4-quart crockpot. Add the tomatoes, chicken broth, Old Bay seasoning, dill, parsley, pepper, and paprika to the crockpot.
Add in the mirepoix.
Cut off the end part of the lobsters and add those to the crockpot.
Pour in the sherry.
Stir, cover, and cook on Low for 6 hours or 3 hours on High.
Remove the lobster tail ends and discard. Puree the soup mixture to your desired texture and consistency using a blender.
Add the soup back to the crockpot, add in the lobster tails, and cook for 45 minutes on low or until the shells turn red and the lobster meat is cooked.
Remove the lobster tails from the soup and let cool.
Add the cream to the soup and stir.
Cut each lobster tail in half long way and remove the lobster flesh from the shells.
Discard the shell, roughly chop the lobster meat, add them back into the soup and serve.
