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

Title:
Al's Seafood Bisque - From Al's Soup Kitchen, Nyc

Yield:
6 Servings

Categories:
Soups,
Shrimp




Ingredients:





     2 c  Dry white wine


     1    Bay leaf


     1    Onion, roughly chopped


     1 cl Garlic


     2    Ribs celery


     1    Lobster (1- 1 1/2 lb)


    12 md Shrimp in the shell


    24    Mussels, well scrubbed


    12    Sea scallops


     4 c  Heavy whipping cream


     1 c  Milk


     1 ts Dried thyme


     1 tb Minced fresh parsley


   1/4 ts Dried rosemary


     1 c  Fresh spinach, chopped


   1/2 c  Grated carrot


          Salt & pepper to taste


   1/2 ts 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