Al's Seafood Bisque - From Al's Soup Kitchen, Nyc
Keys: Soups Shrimp Seafood Hot
Yield: 6 Servings
Ingredients:
2 cup Dry white wine
1 x Bay leaf
1 x Onion, roughly chopped
1 cl Garlic
2 x Ribs celery
1 x Lobster (1- 1 1/2 lb)
12 med Shrimp in the shell
24 x Mussels, well scrubbed
12 x Sea scallops
4 cup Heavy whipping cream
1 cup Milk
1 tsp Dried thyme
1 tbl Minced fresh parsley
1/4 tsp Dried rosemary
1 cup Fresh spinach, chopped
1/2 cup Grated carrot
Salt & pepper to taste
1/2 tsp Fresh lemon juice
Method:
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.
~Angelique~
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