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Al's Seafood Bisque - From Al's Soup Kitchen~ Nyc

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      Title: AL'S SEAFOOD BISQUE - FROM AL'S SOUP KITCHEN~ NYC
 Categories: Cyberealm, Mom's best, Soups
      Yield: 6 servings
 
      2 c  Dry white wine
      1    Bay leaf
      1    Onion, roughly chopped
      1 cl Garlic
      2    Ribs celery
      1    Lobster (1- 1 1/2 lb)
     12 md Shrimp in the shell
     24    Mussels, well scrubbed
     12    Sea scallops
      4 c  Heavy whipping cream
      1 c  Milk
      1 ts Dried thyme
      1 tb Minced fresh parsley
    1/4 ts Dried rosemary
      1 c  Fresh spinach, chopped
    1/2 c  Grated carrot
           Salt & pepper to taste
    1/2 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
 
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