3-4 Lobster Tails
1 Pint Heavy Cream
1 Clove Garlic, Finely Minced
2 (14.5 Oz.) Cans Petite Diced Tomatoes, With Juice
1 (32 Oz.) Carton Low-Sodium Chicken Broth
1 Tablespoon Old Bay Seasoning
2 onions, Finely Minced
1 Teaspoon Dried Dill
1/4 Cup Fresh Parsley, Chopped
1 Teaspoon Freshly Cracked Black Pepper
1/2 Teaspoon Paprika
Puts onions and garlic in a microwave safe bowl.
Cook them in a skillet with oil or butter. Add onions and garlic mixture to a slow cooker.
Continue adding tomatoes, chicken broth, old bay seasoning, dill, parsley, pepper & paprika to the slow cooker.
Cut off the fan part of the very end of the lobsters. Place the lobsters in the slow cooker.
Stir, cover and cook on low for 5-6 hours or 3 hours on high.
Remove the lobster tail ends and discard.
Using a blender puree the soup mixture to your desired chunkiness. Add the soup back into the slow cooker.
Add your lobster tails to the soup, cover and cook 45 minutes on low or until the shells turn red and the lobster meat is cooked. Remove lobster tails from the soup and let cool slightly.
While the lobster is cooling add the cream and stir. Cut each lobster tail in half long-ways and remove the lobster flesh from the shells. Throw away the shells.
Chop lobster meat and add back into the soup.