Cody Casey
Lobster is a delicious treat, but it can be expensive, so you want to make sure you get the most out of it. Crock-pots are a great way to cook lobster, with lobster bisque being a popular choice. You can also make a creamy chowder with potatoes and savory spices, or even lobster mac and cheese. For a summer meal, why not try lobster rolls? Or, for something a little different, lobster and risotto is a winning combination in the slow cooker.
| Characteristics | Values |
|---|---|
| Type of Dish | Lobster rolls, Lobster Bisque, Lobster Chowder, Lobster Mac and Cheese, Lobster Risotto |
| Ingredients | Lobster tails, Hot dog buns, Butter, Lemon, Garlic, Tomatoes, Shallots, Chicken broth, Spices, Cream, Parsley, Shrimp, Potatoes, Corn |
| Cook Time | 30 minutes to 6 hours, depending on the dish |
| Recipe Difficulty | Easy |
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Lobster rolls
Firstly, it is important to note that lobster is a delicate meat that can easily be overcooked. It is recommended to err on the side of undercooking, as raw lobster is also delicious. Lobster rolls are best made with claw and knuckle meat, but tail meat can also be used. If you are using frozen lobster, it is best to thaw it first. You can then steam or parboil the tails for about 3 minutes before shelling and cutting the meat.
To cook the lobster in a crock pot, one method is to first melt some butter in a pan over low heat. Add the lobster meat and cook for 2-4 minutes, being careful not to overcook it. You can then use this butter to drizzle over your rolls for extra flavor. Another option is to poach the lobster meat in butter (1 lb butter to 1 lb lobster) and use the butter to toast your rolls.
If you want to cook the lobster from raw in the crock pot, one suggestion is to first melt some butter in a pan with some aromatics like shallots, onions, and garlic. Transfer this mixture to the crock pot, then add spices, broth, and tomatoes. Cut off the ends of the lobster tails and add them to the pot, reserving the remaining tail with the meat. Cook on high for 3 hours or on low for 6 hours. After this time, remove the fan parts of the tail, blend the soup until smooth, and add the soup back to the crock pot. Finally, add the lobster tails and cook for a further 45 minutes on low. Once the tails are cool enough to handle, remove the meat, dice it, and add it back into the crock pot.
To assemble your lobster rolls, simply chop up your cooked lobster meat and mix it with mayonnaise. Serve this mixture on a buttered and toasted hot dog bun with some lettuce, and enjoy!
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Lobster and risotto
Ingredients:
- Lobster tails
- Chicken stock
- Corn
- Tomato
- Herbs
- Other vegetables of your choice (shallots, onions, and garlic are commonly used)
Method:
- Prepare the lobster tails by removing the meat from the shell. You can use the shell for added flavour by simmering it in the chicken stock beforehand.
- In a separate pan, sweat your choice of vegetables until translucent and aromatic. Add in the garlic and cook for another minute or two.
- Transfer the vegetables into the crock pot and add the chicken stock.
- Add the risotto rice, corn, and tomato, and any other desired ingredients.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
- After this time, add the lobster tails and cook for a further 30 minutes to an hour, depending on the size of the tails. The lobster is cooked when the shells turn red and the meat is opaque.
- Remove the lobster tails and let them cool before chopping the meat and adding it back into the risotto.
This dish can be served as a small appetizer or a main course with a side salad and artisan bread.
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Lobster mac and cheese
Ingredients:
- Lobster tails
- Pasta (elbow macaroni), cavatappi, or any medium shape with ridges or tubes
- Butter
- Flour
- Milk
- Salt
- Pepper
- Cheese (cheddar, Gruyere, mozzarella, or a combination of your choice)
- Breadcrumbs
- Onion
- Shallot
- Garlic
- Peppercorns
- Chives (optional)
Instructions:
Start by preparing the lobster and pasta. Bring a large pot of salted water to a boil. You can add lemon juice to the water if desired. Place the lobster tails in the boiling water and cook for 3-6 minutes, or until the shells turn bright red. Remove the lobster from the water and let it cool. Once cool, split the lobster lengthwise, remove the meat, and cut it into bite-sized pieces. Set the meat aside.
Next, cook the pasta in the same pot of salted water until it is al dente, or firm. Drain the pasta and set it aside.
In a separate saucepan, melt butter over medium heat. Add chopped onion and cook until softened and translucent. Remove the onions from the pan and set them aside.
Add the reserved lobster shells, milk, shallot, peppercorns, and garlic to the saucepan. Bring to a gentle simmer and cook for 20 minutes.
In a separate pan, melt butter over medium-low heat. Whisk in flour and cook until the mixture is pasty and light golden brown. Slowly whisk in the hot milk from the lobster shell mixture and cook until thickened. Remove from heat and stir in the shredded cheese, whisking until the sauce is smooth and melted.
Combine the sauce with the cooked pasta and half of the lobster meat. Stir well to combine. Transfer the mixture to a baking dish. Top with the remaining lobster meat and breadcrumbs.
Bake at 350 degrees F for 20-35 minutes, or until the top is golden brown and the sauce is bubbly. If desired, broil for an additional minute or two for a crispier crust.
Let the dish cool for a few minutes before serving. Garnish with chives if desired.
Tips:
- You can use freshly cooked lobster, lobster tails, or frozen cooked lobster meat.
- For a more elegant presentation, reserve some lobster meat to top the dish before serving.
- If making ahead, store the topping and extra lobster separately and remove the baking dish from the fridge 45 minutes before baking.
- To reheat leftovers, cover the baking dish and bake for 20 minutes. Stir, adding warm milk if needed to maintain creaminess. Top with reserved lobster and breadcrumbs, and bake uncovered for an additional 10 minutes.
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Lobster bisque
Ingredients:
- Lobster tails
- Butter
- Shallots
- Garlic
- Tomatoes
- Chicken broth
- Spices (including old bay seasoning, dill, parsley, pepper, and paprika)
- Cream
Instructions:
Start by preparing the soup base. In a pan, melt some butter and add minced shallots and garlic. Cook until the shallots are translucent and aromatic. Transfer this mixture into your crock pot. Add in the tomatoes, chicken broth, and spices. Cut off the very end of the lobster tails (the fan part) and add these to the crock pot as well. This will give your soup a nice lobster flavour.
Cover and cook the soup base on low heat for about 6 hours or on high heat for 3 hours. Once cooked, remove the lobster tail ends and discard them. Puree the soup mixture to your desired consistency using a blender. If you used a regular blender, pour the pureed soup back into the crock pot.
Now, it's time to add the lobster! Place the lobster tails into the soup, making sure they are fully submerged. Cover and cook on low for about 45 minutes, or until the shells turn red and the lobster meat is cooked. Remove the lobster tails from the soup and let them cool down. While the lobster is cooling, stir in the cream.
Finally, cut each lobster tail in half lengthwise and remove the lobster meat from the shells. Roughly chop the lobster meat and add it back into the soup. You can also add some chopped parsley for garnish. Serve and enjoy your delicious lobster bisque!
Feel free to customise this recipe by adding other ingredients like potatoes, corn, or shrimp to make it even heartier and more flavourful.
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Creamy chowder
Creamy Lobster Chowder in a Crock Pot
Ingredients
- Lobster tails
- Potatoes
- Bacon
- Onion
- Milk
- Half-and-half
- Cornstarch
- Butter
- Garlic
- Thyme
- Kosher salt
- Black pepper
- Celery (optional)
- Clam base (optional)
Instructions
- In a large skillet on medium-high heat, cook the bacon until crisp. Remove from the pan and set aside.
- In the same pan, cook the lobster tails until they turn red. Remove from the pan and set aside.
- Add butter to the pan. Once melted, add flour and stir until a thick mixture forms.
- Slowly add milk and half-and-half to the butter-flour mixture, stirring continuously until well combined and thickened.
- In a crock pot, combine the potatoes, onion, garlic, celery, thyme, kosher salt, and black pepper.
- Add the lobster tails and bacon to the crock pot, pouring in any remaining juices from the skillet.
- Stir in the milk and half-and-half mixture.
- Cover the crock pot and cook on high for 3-4 hours, or until the potatoes are tender.
- In a small bowl, combine the cornstarch with some of the liquid from the crock pot, mixing until a slurry forms.
- Pour the cornstarch slurry back into the crock pot, stirring well to combine.
- Continue cooking for an additional 30 minutes to 1 hour, or until the chowder has thickened to your desired consistency.
- Taste and adjust seasoning, adding more salt if needed.
- Serve the creamy lobster chowder with chopped fresh parsley or chives sprinkled on top and a side of biscuits or crackers.
Tips and Variations
- For a thicker chowder, mash some of the potatoes or blend a portion of the soup and stir it back in.
- For a heartier chowder, add corn or diced carrots.
- For a dairy-free option, substitute milk and half-and-half with additional broth or water.
- If you prefer a stronger clam flavor, add clam juice or clam base to the crock pot.
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Frequently asked questions
You can try a creamy lobster chowder loaded with potatoes and savory spices, or a lobster bisque with shallots, garlic, tomatoes, and cream. Lobster rolls and lobster mac and cheese are also good options.
First, make a soup base with shallots, garlic, tomatoes, and spices. Then, add the end of each lobster tail and cook for 3 hours on high or 6 hours on low. Next, blend the soup, add the lobster tails, and cook for 45 minutes on low. Finally, remove the lobster tails, add cream, and serve with the chopped-up lobster meat.
Load up your crockpot with lobster, potatoes, and savory spices in the morning, let it cook throughout the day, and enjoy it for dinner!
