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    The Ultimate Seafood Bisque


    Source of Recipe


    internet

    List of Ingredients




    2 Cups Dry white wine
    1 Bay leaf
    1 Onion, roughly chopped
    1 Clove Garlic
    2 Ribs celery
    1 Lobster (1- 1 1/2 lb)
    12 Medium Shrimp in the shell
    24 Mussels, well scrubbed
    12 Sea scallops
    4 Cups Heavy whipping cream
    1 Cup Milk
    1 Teaspoon Dried thyme
    1 Tablespoon Minced fresh parsley
    1/4 Teaspoon Dried rosemary
    1 Cup Fresh spinach, chopped
    1/2 Cup Grated carrot
    Salt & pepper to taste
    1/2 Teaspoon Fresh lemon juice

    1. 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.

    2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.

    3. 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.

    4. 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.

    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 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.

    7. 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.

    Recipe




 

 

 


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