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

Courses: Soup
Serves: 6 people

Recipe Ingredients

2 cups 474mlDry white wine
1   Bay leaf
1   Onion - roughly chopped
10   Garlic cloves
2   Celery ribs
1   Lobster - (1- 1 1/2 lb)
12   Shrimp in the shell (medium)
24   Mussels - well scrubbed
12   Sea scallops
4 cups 948mlHeavy whipping cream
1 cup 237mlMilk
1 teaspoon 5mlDried thyme
1 tablespoon 15mlMinced fresh parsley
1/4 teaspoon 1.3mlDried rosemary
1 cup 146g / 5.1ozFresh spinach - chopped
1/2 cup 55g / 1.9ozGrated carrot
  Salt and pepper to taste
1/2 teaspoon 2.5mlFresh lemon juice

Recipe Instructions

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.

The New York Cookbook, Molly O'Neill, 1993


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