Al's seafood bisque - from al's soup kitchen~ nyc

Yield: 6 servings

Measure Ingredient
2 cups Dry white wine
1 \N Bay leaf
1 \N Onion, roughly chopped
1 clove Garlic
2 \N Ribs celery
1 \N Lobster (1- 1 1/2 lb)
12 mediums Shrimp in the shell
24 \N Mussels, well scrubbed
12 \N Sea scallops
4 cups Heavy whipping cream
1 cup Milk
1 teaspoon Dried thyme
1 tablespoon Minced fresh parsley
¼ teaspoon Dried rosemary
1 cup Fresh spinach, chopped
½ cup Grated carrot
\N \N Salt & pepper to taste
½ teaspoon Fresh lemon juice

1. 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.

2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

Serves 6.

Source: The New York Cookbook, Molly O'Neill, 1993

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