Instructions

1. In a small skillet saute minced green onions and garlic just until the green onions are wilted and starting to turn translucent.
2. Add green onion and garlic mixture to a 4-quart or larger crock-pot along with tomatoes, chicken broth, old bay seasoning, dill, parsley, and pepper to the crock-pot.
3. With a very sharp knife cut off the fan part of the very end of the lobster and add those to the crock-pot. Save the Meaty part of the tail for later.
4. Stir, cover, and cook on low for 6 hours or 3 hours on high.
5. Open the crockpot and remove the lobster tail ends and discard.
6. Using a blender or immersion blender puree the soup mixture to your desired chunkiness. You may have to do this in batches depending on the size of your blender.
7. Add the soup back into the crock-pot if you used a regular blender and add now add the meaty part of the lobster tails to the soup, cover and cook 15 minutes on low or until the shells turn red and the lobster meat is cooked.
8. Remove lobster tails from the soup and let cool slightly. While the lobster is cooling add the cream to the soup and stir.
9. With a sharp knife cut each lobster tail in half long-ways and remove the lobster flesh from the shells.
10. Discard shells and roughly chop lobster meat then add the meat back into the soup.
11. Serve and enjoy