Soup Nazi's Seafood Bisque

Name: Soup Nazi's Seafood Bisque
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 2 cups dry white wine; 1 bay leaf; 1 onion, roughly chopped; 1 garlic clove; 2 celery ribs; 1 (1 1/2-2 lb) lobsters; 12 medium raw shrimp in shells; 24 mussels, well scrubbed; 12 sea scallops; 4 cups heavy cream; 1 cup milk; 1 teaspoon dried thyme; 1 tablespoon minced fresh parsley; 1/4 teaspoon dried rosemary; 1 cup fresh spinach, well rinsed and chopped; 1/2 cup grated carrot; salt & freshly ground black pepper; 1/2 teaspoon fresh lemon juice

Submitted by quotFoodThe Way To

"This recipe is from that lovable NY "Soup Nazi", Al Yeganeh. "Customer Rules: Pick the soup you want, have your money ready and move to the extreme left after ordering!""

Download

Ready In:: 1hr 30mins
Ingredients:: 18
Serves:: 6

ingredients

2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 garlic clove
2 celery ribs
1 (1 1/2-2 lb) lobsters
12 medium raw shrimp in shells
24 mussels, well scrubbed
12 sea scallops
4 cups heavy cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
¹⁄₄ teaspoon dried rosemary
1 cup fresh spinach, well rinsed and chopped
¹⁄₂ cup grated carrot
salt & freshly ground black pepper
¹⁄₂ teaspoon fresh lemon juice

directions

Combine the white wine, bay leaf, onion, garlic and celery in a large
stock pot over medium heat. Boil. Add the lobster, cover the pot.
and steam for 10 minutes. Remove the lobster, set aside and cool.
Add the shrimps to the boiling broth, cover the pot and steam for
5 minutes. Remove the shrimps with tongs, set aside and cool.
Add the mussels, cover the pot and steam until they open,
about 5 minutes. Remove the mussels with the tongs,.
extract the meat and discard the shells.
Add 2 cups of water to the liquid in the pot, bring to a boil and
add the scallops. Cover the pot, and steam for 3 minutes.
Remove the scallops with the tongs.
Extract the lobster meat, reserving the shells. Peel and devein the
shrimps, reserving the shells. Chop the meat into bite-size pieces,
cover and set aside.
Return the lobster and shrimp shells to the broth and add 2 more
cups of water. Bring to a boil, then reduce heat to simmer for
30 minutes. Strain the broth and return it to the pot. Discard shells.
Bring the broth to a simmer over low heat. Add the cream, milk and
herbs and simmer until mixture thickens slightly, about 5 minutes.
Add the seafood and simmer for 2 minutes. Stir in the spinach and
carrots and simmer another 2 minutes to just wilt the spinach.
Season with salt, pepper, and lemon juice. Serve hot.

Questions & Replies

Got a question? Share it with the community!

Reviews

Soup had great flavor. I expected it to be a little thicker as a bisque. I couldn't afford lobster, so I substituted salmon, which worked fine. Next time I will probably add a 6 oz. can tomato paste at step 18. I will also add 1 Tbsp cornstarch mixed in 1 Tbsp water at step 20 to thicken soup more. Again, great flavor.

kjoeisu

RECIPE SUBMITTED BY

quotFoodThe Way To

~WELCOME TO MY PAGE~ This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10 My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes. Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"! Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"! <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/hot_wieners.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "R.I. Hot Weiners"! <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/464278453_35fef08a4equahog.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Quahog" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/clamcakes.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Clam Cakes" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/SamsNewEnglandClambake101606.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "New England Shore Dinner" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/chourice.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Portuguese Sausage"

View Full Profile