1 1/2 lb uncooked lobster meat
3 cups potatoes, peeled and cubed
1 cup corn (or 15 oz can, drained)
3/4 cup onion, chopped
1 tsp paprika
1 tsp cumin
1 tsp thyme
1 tsp salt
1 tbsp basil
1 tsp black pepper
1 tbsp minced garlic
1/4 cup flour, optional (used for extra thickness)
1 jalapeno, diced
4 slices of bacon, thick cut
1 1/2 cups lobster stock or seafood stock
3 1/2 cups Half and Half (fat free)
1 cup sherry
Add all ingredients to slow cooker, minus lobster meat. Stir gently.
Cover and cook on low for 4 hours or high for 2 hours.
Prepare lobster meat by cutting into bite size pieces. When one hour remains, add lobster
meat to slow cooker. Gently stir. Cover and continue to cook.
Divide among bowls. If desired, sprinkle with
chopped green onions & sliced lemons.
Store chilled in airtight containers for up to several days.
-Bacon is optional.
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