Al's Seafood Bisque - From Al's Soup Kitchen, Nyc Recipe

Step 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.

Step 2

Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Source: The New York Cookbook, Molly O'Neill, 1993

Things You'll Need

  • 2c Dry white wine
  • 1 Bay leaf
  • 1 Onion, roughly chopped
  • 1cl Garlic
  • 2 Ribs celery
  • 1 Lobster (1- 1 1/2 lb)
  • 12md Shrimp in the shell
  • 24 Mussels, well scrubbed
  • 12 Sea scallops
  • 4c Heavy whipping cream
  • 1c Milk
  • 1ts Dried thyme
  • 1tb Minced fresh parsley
  • 1/4ts Dried rosemary
  • 1c Fresh spinach, chopped
  • 1/2c Grated carrot
  • Salt & pepper to taste
  • 1/2ts Fresh lemon juice

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