Start by crushing the lobster shell in a heavy-duty bag with a meat mallet or rolling pin to release its flavor. Carefully extract the lobster meat, ensuring to handle it gently to keep it intact. Place the lobster meat in the refrigerator while you prepare the rest of your ingredients.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the crushed lobster shell along with a pinch of salt and pepper, sautéing for about 2 minutes until fragrant. Then, mix in finely chopped celery and red onion, cooking for an additional 2 minutes until the onions are translucent.

Pour in 4 cups of vegetable stock into the skillet, stirring well to combine with the sautéed ingredients. Bring the mixture to a gentle simmer over medium heat and let it cook for about 10 minutes. Once ready, strain the broth into a bowl, discarding the lobster shells.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of rice wine vinegar, minced garlic, and chopped shallot, stirring frequently for 1 minute. Incorporate this aromatic blend back into the strained broth.

Transfer the aromatic broth into a slow cooker on low heat. Add 1 can of diced Italian-style tomatoes, halved cherry tomatoes, and your preferred spices like Old Bay seasoning, garlic powder, and onion powder. Stir everything together and let the slow cooker do its magic for about 5 hours.

With 30 minutes remaining, carefully add the lobster tails to the slow cooker. Ensure the lid is in place and let the bisque continue to cook.

Once cooking time is up, gently remove the lobster tails, chop the refrigerated lobster and crab meat, seasoning them with Old Bay. Return the seafood to the slow cooker, followed by 1 cup of heavy cream, stirring well.

Ladle the creamy bisque into warm bowls, garnishing with fresh herbs and a sprinkle of parmesan, if desired. Serve alongside crusty bread or croutons.