Soup Nazi's Seafood Bisque
Ingredients
- 2 cup dry white wine
- 1 bay leaf bay leaf
- 1 medium onion, roughly chopped
- 1 clove garlic
- 2 ribs celery
- 1 0.8 lb live lobster
- 12 medium shrimp medium shrimp, in shell
- 24 mussels mussels, well scrubbed
- 12 sea scallops sea scallops
- 4 cup heavy cream
- 1 cup milk
- 1 tsp dried thyme
- 1 tbsp minced fresh parsley
- 0.3 tsp dried rosemary
- 1 cup fresh spinach, chopped
- 0.5 cup grated carrot
- 0.5 tsp fresh lemon juice
- 1 tsp salt, or to taste
- 0.3 tsp black pepper
Instructions
- 1
Combine the white wine, bay leaf, onion, garlic, and celery in a large stock pot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster, set aside and cool.
- 2
Add the shrimp to the boiling broth, cover the pot and steam for 5 minutes. Remove shrimp with tongs, set aside and cool.
- 3
Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove mussels, extract the meat and discard the shells.
- 4
Add 2 cups of water to the liquid in the pot, bring to a boil and add the scallops. Cover and steam for 3 minutes. Remove scallops with tongs.
- 5
Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop all the seafood meat into bite-size pieces, cover and set aside.
- 6
Return the lobster and shrimp shells to the broth and add 2 more cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the broth and return it to the pot. Discard shells.
- 7
Bring the broth to a simmer over low heat. Add the cream, milk, and herbs and simmer until mixture thickens slightly, about 5 minutes.
- 8
Add the reserved seafood and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes to just wilt the spinach.
- 9
Season with salt, pepper, and lemon juice. Serve hot.