Al's Seafood Bisque - From Al's Soup Kitchen Nyc Recipe

Serves: 6
Keywords: Al's Seafood Bisque - From Al's Soup Kitchen Nyc Recipe, recipe, recipes, Al's Seafood Bisque - From Al's Soup Kitchen Nyc Recipe

Ingredients

Dry white wine

Bay leaf

Onion, roughly chopped

Garlic

Ribs celery

Lobster (1- 1 1/2 lb)

medium

Shrimp in the shell

Mussels, well scrubbed

Sea scallops

Heavy whipping cream

Milk

Dried thyme

Minced fresh parsley

Dried rosemary

Fresh spinach, chopped

Grated carrot

Salt & pepper to taste

Fresh lemon juice

Directions

Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat.
Bring to a boil.
Add the lobster, cover the pot and steam for 10 minutes.
Remove the lobster.
Add the shrimp, cover the pot, and steam for 5 minutes.
Remove the shrimp with tongs.
Add the mussels, cover the pot and steam until they open, about 5 minutes.
Remove the mussels with tongs, extract the meat, and discard the shells.
Discard any that do not open.
Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops.
Cover the pot and steam for 3 minutes.
Remove the scallops with tongs.
Extract the lobster meat, reserving the shells.
Peel and devein the shrimp, reserving the shells.
Chop the meats into bite-sized portions; cover and set aside.
Return the seafood shells to the pot of broth and add 2 cups water.
Bring to a boil, and then reduce the heat and simmer for 30 minutes.
Strain the broth and return to the pan.
Bring the broth to a simmer over low heat.
Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes.
Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes.
Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach.
Season with salt and pepper, and stir in the lemon juice.
Serve hot.