We needed a crock-pot meal the other day since we went to the indoor rock climbing gym and knew we’d be getting back hungry and lacking time to cook. That brought our mind to Soup, but the world of soup has endless permutations and possibilities. Having not made a chowder in a while, we decided to go that route…and when we were in the seafood aisle of the grocery store, we saw frozen lobster tails on sale, and that was the genesis of the decadence! Add in a little shrimp, some potatoes, celery, and onions, and you have a meal!
Time: 6-7 Hours (or 60 minutes if not using a crockpot)
- 2 Cups Vegetable Stock
- 4 Cups Whole Milk
- 3(ish) medium Yukon Gold Potatoes
- 1 Medium Onion
- 4 Celery Stalks
- 1/8-1/4 Sherry Cooking Wine
- 15 Large-Jumbo Shrimp (Peeled and Deveined)
- 2 Lobster Tails
- Black Pepper
- A few tablespoons of Corn Starch and Warm Water
- Dice your onion and celery, and sautee them in some butter until they soften.
- As your veggies cook, dice your potato into small cubes, and place them in your crockpot.
- Pour your veggie stock and milk over your potatoes, and then stir in your sherry cooking wine too. Turn the crockpot heat to low.
- Add in some parsley, and when your onion and celery is soft and has started to caramelize, add it to you crockpot too. Cook for about 6-6.5 hours.
- Towards the end of your crockpot cook time, mix some corn starch and warm water together, and pour in. Stir to combine. This will thicken your soup as well as bind the proteins from the milk with the fats of the butter so you don’t get a greasy layer on top.
- When you are about a half hour away from wanting to eat, peel your shrimp and lobster tails, and cut them into both into chunks. Then, sautee in butter until they become white and cooked through.
- When your shrimp and lobster are cooked, add them to your crockpot.
- Add some fresh cracked black pepper, and allow the hot soup broth to finish cooking and flavouring your seafood.
- Plate, devour, and enjoy!