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Soup Nazi's Seafood Bisque

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“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!"”
1hr 30mins

Ingredients Nutrition


  1. Combine the white wine, bay leaf, onion, garlic and celery in a large
  2. stock pot over medium heat. Boil. Add the lobster, cover the pot.
  3. and steam for 10 minutes. Remove the lobster, set aside and cool.
  4. Add the shrimps to the boiling broth, cover the pot and steam for
  5. 5 minutes. Remove the shrimps with tongs, set aside and cool.
  6. Add the mussels, cover the pot and steam until they open,
  7. about 5 minutes. Remove the mussels with the tongs,.
  8. extract the meat and discard the shells.
  9. Add 2 cups of water to the liquid in the pot, bring to a boil and
  10. add the scallops. Cover the pot, and steam for 3 minutes.
  11. Remove the scallops with the tongs.
  12. Extract the lobster meat, reserving the shells. Peel and devein the
  13. shrimps, reserving the shells. Chop the meat into bite-size pieces,
  14. cover and set aside.
  15. Return the lobster and shrimp shells to the broth and add 2 more
  16. cups of water. Bring to a boil, then reduce heat to simmer for
  17. 30 minutes. Strain the broth and return it to the pot. Discard shells.
  18. Bring the broth to a simmer over low heat. Add the cream, milk and
  19. herbs and simmer until mixture thickens slightly, about 5 minutes.
  20. Add the seafood and simmer for 2 minutes. Stir in the spinach and
  21. carrots and simmer another 2 minutes to just wilt the spinach.
  22. Season with salt, pepper, and lemon juice. Serve hot.

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