Although we live in the heart of Maine, around these parts we rarely have lobster. It’s unfortunate because my family loves it! I, on the other hand, detest seafood. Other than tuna fish from a can, if it once swam, sat, or played in the water, it’s not going near my mouth. This week, however, I sucked it up and made a quick and easy Crock Pot Creamy Lobster Bisque with sherry. The house dwellers LOVED it! In fact, they want to do seafood more often.
For this recipe, I used thawed frozen lobster. I also left out veggies like diced tomatoes. Feel free to add those or use fresh lobster if you choose. If your family has a favorite fish other than the lobster, you can use that, too. Halibut and haddock make good substitutes. You can also make this bisque extra special by decorating the top with green onion wisps and a carrot slice cut into a decorative shape. I don’t have the time to get fancy, but my grandmother used to serve her soups with a little extra TLC. Enjoy!