Al's Seafood Bisque

Serving Size  : 6     Preparation Time : 0:00

Categories    : Fish
                           
Amount       Measure   Ingredient -- Preparation Method
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       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  parsley -- fresh, minced

     1/4           teaspoon  dried rosemary

       1            cup  fresh spinach -- chopped

     1/2           cup  carrot -- grated

                      salt and pepper -- to taste

     1/2           teaspoon  fresh lemon juice


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.   

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

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.

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.

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.

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.

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.