Al's Seafood Bisque - from Al's Soup Kitchen, NYC
Al's Seafood Bisque - from Al's Soup Kitchen, NYC recipe
Yield
6 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
white wine
dry |
*
|
| 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
dried |
*
|
| 1 | tablespoon |
parsley leaves
minced fresh |
|
| ¼ | teaspoon |
rosemary leaves
dried |
|
| 1 | cup |
spinach
fresh chopped |
|
| ½ | cup |
carrots
grated |
|
|
salt and black pepper
to taste |
*
|
||
| ½ | teaspoon |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
white wine
dry |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
onions
roughly chopped |
*
|
| 1 | clove |
garlic cloves
|
*
|
| 2 | Ribs |
celery stalks
|
*
|
| 680.4 | g |
lobsters
|
|
| 12 | medium |
shrimp
in the shell |
*
|
| 24 | each |
mussels
well scrubbed |
*
|
| 12 | each |
sea scallops
|
*
|
| 946 | ml |
heavy whipping cream
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
thyme
dried |
*
|
| 15 | ml |
parsley leaves
minced fresh |
|
| 1.3 | ml |
rosemary leaves
dried |
|
| 237 | ml |
spinach
fresh chopped |
|
| 118 | ml |
carrots
grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2.5 | ml |
lemon juice
fresh |
|
Directions
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.
