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Al's Seafood Bisque - from Al's Soup Kitchen, NYC


Al's Seafood Bisque - from Al's Soup Kitchen, NYC recipe















2 cups white wine
1 bay leaves
1 onions
roughly chopped
1 garlic cloves
2 celery stalks
1 ½ pounds lobsters
12 medium shrimp
in the shell
24 mussels
well scrubbed
12 sea scallops
4 cups heavy whipping cream
1 cup milk
1 teaspoon thyme
1 tablespoon parsley leaves
minced fresh
¼ teaspoon rosemary leaves
1 cup spinach
fresh chopped
½ cup carrots
salt and black pepper
to taste
½ teaspoon lemon juice


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.

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, and 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 the meats into bite-sized portions; cover and set aside.

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.

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.

Serves 6.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 126754% of calories from fat
 % Daily Value *
Total Fat 76g 117%
Saturated Fat 40g 201%
Trans Fat 0g
Cholesterol 519mg 173%
Sodium 1679mg 70%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 3%
Sugars g
Protein 215g
Vitamin A 112% Vitamin C 86%
Calcium 33% Iron 131%
* based on a 2,000 calorie diet How is this calculated?


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