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

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0 votes | 1227 views
Servings: 10


Cost per serving $4.48 view details


  1. 1. Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add in the lobster, cover the pot and steam for 10 min. Remove the lobster.
  2. 2. Add in the shrimp, cover the pot, and steam for 5 min. Remove the shrimp with tongs.
  3. 3. Add in the mussels, cover the pot and steam till they open, about 5 min. Remove the mussels with tongs, extract the meat, and throw away the shells. Throw away any which don't open.
  4. 4. Add in 2 c. water to the liquid in the pot, bring to a boil, and then add in the scallops. Cover the pot and steam for 3 min. Remove the scallops with tongs.
  5. 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. 6. Return the seafood shells to the pot of broth and add in 2 c. water.
  7. Bring to a boil, and then reduce the heat and simmer for 30 min. Strain the broth and return to the pan.
  8. 7. Bring the broth to a simmer over low heat. Add in the cream, lowfat milk, thyme, parsley and rosemary and simmer till the mix thickens slightly, 5 min. Add in the lobster, shrimp, mussels, and scallops and simmer for 2 min. Stir in the spinach and carrots and simmer another 2 min just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve warm.
  9. Serves 6.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 241g
Recipe makes 10 servings
Calories 311  
Calories from Fat 172 55%
Total Fat 19.48g 24%
Saturated Fat 11.48g 46%
Trans Fat 0.0g  
Cholesterol 115mg 38%
Sodium 266mg 11%
Potassium 480mg 14%
Total Carbs 8.45g 2%
Dietary Fiber 0.6g 2%
Sugars 2.5g 2%
Protein 17.07g 27%
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