Al's Seafood Bisque

It doesn't get much better than this!

Ingredients

• 2 cups dry white wine
• 1 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.

Submitted 6/13/05.
Source: Molly O'Neill's New York Cookbook
Submitted By: Joy Bowers
joybow@mtaonline.net
Al's Seafood Bisque