The Soup Nazi's Seafood Bisque

Recipe Ingredients

2 cups	474ml	Dry white wine
1		Bay leaf
1		Onion - roughly chopped
1		Garlic clove
2		Celery ribs
1		Lobster - (1 1/2 to 2 lbs)
12		Unpeeled medium-size shrimps
24		Mussels - well scrubbed
12		Sea scallops
4 cups	948ml	Heavy 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	Chopped well-rinsed fresh spinach
1/2 cup	55g / 1.9oz	Grated carrot
		Salt - to taste
		Freshly-ground black peppe - to taste
1/2 teaspoon	2.5ml	Fresh lemon juice

Recipe Instructions

Combine the white wine, bay leaf, onion, garlic and celery in a large stock pot over medium heat. Bring to boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster, set aside and cool.

Add the shrimps to the boiling broth, cover the pot and steam for 5 minutes. Remove the shrimps with tongs, set aside and cool.

Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with the tongs, extract the meat and discard the shells.

Add 2 cups of water to the liquid in the pot, bring to a boil and add the scallops. Cover the pot, and steam for 3 minutes. Remove the scallops with the tongs.

Extract the lobster meat, reserving the shells. Peel and devein the shrimps, reserving the shells. Chop the meat into bite-size pieces, cover and set aside.

Return the lobster and shrimp shells to the broth and add 2 more cups of water. Bring to a boil, then reduce heat to simmer for 30 minutes. Strain the broth and return it to the pot. Discard shells.

Bring the broth to a simmer over low heat. Add the cream, milk and herbs and simmer until mixture thickens slightly, about 5 minutes. Add the seafood and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes to just wilt the spinach. Season with salt, pepper, and lemon juice. Serve hot.

This recipe yields 6 servings.

Source:
Message Boards at http://www.topsecretrecipes.com

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