Prepare the lobster by cracking the shell and removing the meat, refrigerating it until ready to use.

Sauté lobster shells in olive oil with salt and pepper for 2 minutes, then add diced celery and red onion until softened.

Pour in vegetable stock, simmer for 10 minutes, and strain the broth to remove the shells.

Add butter to the skillet, melt, and stir in rice wine vinegar, garlic, and shallots, cooking for 2-3 minutes.

Pour the aromatic broth into the slow cooker with sautéed mixture, tomatoes, and seasonings. Cook on low for 5 hours.

Stir in reserved lobster tails for the final 30 minutes of cooking.

Chop lobster meat and crab, and stir into the bisque with cream and chives before serving.

Ladle into bowls, garnish with parsley and Parmesan, and serve.