Combine the broth, claim juice, tomatoes, onion, mushrooms, leek, parsley, old bay, dill and parsley. Cover and cook on low for 6 to 8 hours, high for 4 to 5 hours, 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 to 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 intact and pick at it at the table.
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