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| RECIPE FOR AL'S SEAFOOD BISQUE - FROM AL'S SOUP KITCHEN NYC |
Title: Al's Seafood Bisque - From Al's Soup Kitchen Nyc
Serves: 6
Ingredients:
| 2.00 | c | Dry white wine | | 1.00 | | Bay leaf | | 1.00 | | Onion, roughly chopped | | 1.00 | cl | Garlic | | 2.00 | | Ribs celery | | 1.00 | | Lobster (1- 1 1/2 lb) | | 12.00 | md | Shrimp in the shell | | 24.00 | | Mussels, well scrubbed | | 12.00 | | Sea scallops | | 4.00 | c | Heavy whipping cream | | 1.00 | c | Milk | | 1.00 | ts | Dried thyme | | 1.00 | tb | Minced fresh parsley | | 0.25 | ts | Dried rosemary | | 1.00 | c | Fresh spinach, chopped | | 0.50 | c | Grated carrot | | | Salt & pepper to taste | | 0.50 | ts | Fresh lemon juice |
Instructions:
1.
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.
2.
Add the shrimp, cover the pot, and steam for 5 minutes.
Remove the shrimp with tongs.
3.
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.
4.
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.
5.
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.
6.
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.
7.
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.
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