Al's Seafood Bisque
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6 Servings
2.00 c Dry white wine
1.00 Bay leaf
1.00 Onion, roughly chopped
1.00 cl Garlic
2.00 Ribs celery
1.00 Lobster (1- 1 1/2 lb)
12.00 md Shrimp in the shell
24.00 Mussels, well scrubbed
12.00 Sea scallops
4.00 c Heavy whipping cream
1.00 c Milk
1.00 ts Dried thyme
1.00 tb Minced fresh parsley
0.25 ts Dried rosemary
1.00 c Fresh spinach, chopped
0.50 c Grated carrot
Salt & pepper to taste
0.50 ts 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.
Source: The New York Cookbook, Molly O'Neill, 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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