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Al's Seafood Bisque Recipe | |
Soup | |
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Ingredients:
2 cups dry white wine1 bay leaf 1 onion, roughly chopped 1 clove garlic 2 ribs celery 1 lobster (1 to 1 1/2 pounds) 12 medium shrimp in the shell 24 mussels, well scrubbed 12 sea scallops 4 cups heavy cream 1 cup milk 1 teaspoon dried thyme 1 tablespoon minced fresh parsley 1/4 teaspoon dried rosemary 1 cup fresh spinach, well rinsed and chopped 1/2 cup grated carrot Salt and freshly ground pepper, to taste 1/2 teaspoon fresh lemon juice
Directions:
Combine the white wine, bay leaf, onion, garlic, and celery in a nonreactive, 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, 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 all the meats into bite-size pieces, cover and set aside. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the broth and return it 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, about 5 minutes. Add the seafood 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. 6 servings.
It doesn't get much better than this!
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