Begin by crushing the cooked lobster shells into smaller pieces. Set the lobster meat aside in the fridge along with the crab meat to keep them fresh.

In a skillet over medium heat, add olive oil and sauté crushed lobster shells with salt, pepper, diced celery, and red onion for about 2 minutes.

Pour in the vegetable stock and bring to a gentle simmer for 10 minutes. Strain through a fine sieve and reserve the broth.

In the same skillet, melt the butter, stir in rice wine vinegar, minced garlic, and finely chopped shallots. Sauté for about 3 minutes.

Transfer the strained broth into your slow cooker, and stir in the sautéed garlic mixture. Add Italian-style and cherry tomatoes, Old Bay seasoning, red pepper flakes, garlic powder, and onion powder.

Cover the slow cooker and cook on low for 5 hours. During the last 30 minutes, gently place the lobster tails into the mixture.

Once cooking is complete, remove lobster tails and chop into bite-sized pieces. Stir the chopped lobster and crab meat into the bisque, seasoning with salt and pepper.

Use an immersion blender to puree the soup to desired smoothness. Stir in heavy cream, fresh chives, and seafood mixture to finish.

Ladle the bisque into bowls, garnishing with freshly chopped parsley, Parmesan cheese, and optional croutons.