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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This bisque came from the soup kitchen in NY. and is served in many New York restaurants. Ingredients:
2 c. dry white wine |
1 bay leaf |
1 onion, roughly chopped |
1 clove garlic |
2 ribs celery |
1 lobster (1 to 1 1/2 lbs.) |
12 medium shrimp, in the shell |
24 mussels, well scrubbed |
12 sea scallops |
4 c. heavy whipping cream |
1 c. milk |
1 tsp. dried thyme |
1 tbsp. minced fresh parsley |
1/4 tsp. dried rosemary |
1 c. fresh spinach, well rinsed and washed |
1/2 c. grated carrot |
1/2 tsp. fresh lemon juice |
Directions:
1. Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil. Add the lobster; cover the pot, and steak 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 (mussels sic) 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 the tongs.
5. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside.
6. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it 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, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.
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