Al's Seafood Bisque - From Al's Soup Kitchen, NYC Recipe - Cooking Index
Al's Seafood Bisque - From Al's Soup Kitchen, NYC Recipe - Cooking Index
| 2 cups | 474ml | Dry 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 | 948ml | Heavy whipping cream |
| 1 cup | 237ml | Milk |
| 1 teaspoon | 5ml | Dried thyme |
| 1 tablespoon | 15ml | Minced fresh parsley |
| 1/4 teaspoon | 1.3ml | Dried rosemary |
| 1 cup | 146g / 5.1oz | Fresh spinach - chopped |
| 1/2 cup | 55g / 1.9oz | Grated carrot |
| Salt and pepper to taste | ||
| 1/2 teaspoon | 2.5ml | Fresh lemon juice |
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.
Source:
The New York Cookbook, Molly O'Neill, 1993
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