Soup Nazi's Seafood Bisque
Ingredients:
- 2 cups dry white wine
- 1 bay leaf
- 1 onion, roughly chopped
- 1
clove garlic
- 2 ribs celery
- 1 lobster, 1 1/2 to 2 pounds
- 12
medium-size shrimps, in shell
- 24 mussels, well scrubbed
- 12 sea
scallops
- 4 cups heavy cream
- 1 cup milk
- 1 teaspoon dried thyme
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon dried rosemary
- 1
cup fresh spinach, well rinsed and chopped
- 1/2 cup grated carrot
- salt and freshly ground black pepper to taste
- 1/2 teaspoon fresh
lemon juice
Directions:
- Combine the white wine, bay leaf, onion, garlic and celery in a large
stock pot over medium heat. Boil. Add the lobster, cover the pot and
steam for 10 minutes. Remove the lobster, set aside and cool.
- Add the shrimps to the boiling broth, cover the pot and steam for 5
minutes. Remove the shrimps with tongs, set aside and cool.
- Add the mussels, cover the pot and steam until they open, about 5
minutes. Remove the mussels with the tongs, extract the meat and discard
the shells.
- Add 2 cups of water to the liquid in the pot,
bring to a boil and add the scallops. Cover the pot, and steam for 3
minutes. Remove the scallops with the tongs.
- Extract the
lobster meat, reserving the shells. Peel and devein the shrimps,
reserving the shells. Chop the meat into bite-size pieces, cover and set
aside.
- Return the lobster and shrimp shells to the broth and
add 2 more cups of water. Bring to a boil, then reduce heat to simmer
for 30 minutes. Strain the broth and return it to the pot. Discard
shells.
- Bring the broth to a simmer over low heat. Add the
cream, milk and herbs and simmer until mixture thickens slightly, about
5 minutes. Add the seafood and simmer for 2 minutes. Stir in the spinach
and carrots and simmer another 2 minutes to just wilt the spinach.
Season with salt, pepper, and lemon juice. Serve hot.
Recipe Yield: 6 Servings
This recipe is courtesy of Helen and is
a close clone recipe
Close Clone Recipes