This is a print preview of "Al's Seafood Bisque From Al's Soup Kitchen, Nyc" recipe.

Al's Seafood Bisque From Al's Soup Kitchen, Nyc Recipe
by Global Cookbook

Al's Seafood Bisque From Al's Soup Kitchen, Nyc
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  Servings: 10

Ingredients

  • 2 c. Dry white wine
  • 1 x Bay leaf
  • 1 x Onion, roughly minced
  • 1 cl Garlic
  • 2 x Ribs celery
  • 1 x Lobster (1- 1 1/2 lb)
  • 12 med Shrimp in the shell
  • 24 x Mussels, well scrubbed
  • 12 x Sea scallops
  • 4 c. Heavy whipping cream
  • 1 c. Lowfat milk
  • 1 tsp Dry thyme
  • 1 Tbsp. Chopped fresh parsley
  • 1/4 tsp Dry rosemary
  • 1 c. Fresh spinach, minced
  • 1/2 c. Grated carrot
  • Salt & pepper to taste
  • 1/2 tsp Fresh lemon juice

Directions

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