Seafood Bisque

By Thom7747

Ingredients

• 2 cups dry white wine
• 1 bay leaf
• 1 onion, roughly chopped
• 1 garlic
• 2 stalks celery, chopped
• 1 lobster (1 -1½ lbs.)
• 12 shrimp, in shell
• 24 mussel, well scrubbed
• 12 sea scallops
• 4 cups whipping cream, heavy
• 1 cup milk
• 1 teaspoon dried thyme
• 1 tablespoon parsley, minced fresh
• 1/4 teaspoon dried rosemary
• 1 cup spinach, fresh, chopped
• 1/2 cup carrot, grated
• salt and pepper, to taste
• 1/2 teaspoon fresh lemon juice

Details

Servings 6
Adapted from thomcooks.com

Preparation

Step 1

Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat.
1. Bring to a boil.
2. Add the lobster, cover the pot and steam for 10 minutes.
3. Remove the lobster.
4. Add the shrimp, cover the pot, and steam for 5 minutes.
5. Remove the shrimp with tongs.
6. Add the mussels, cover the pot and steam until they open, about 5 minutes.
7. Remove the mussels with tongs, extract the meat, and discard the shells.
8. Discard any that do not open.
9. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops.
10. Cover the pot and steam for 3 minutes.
11. Remove the scallops with tongs.
12. Extract the lobster meat, reserving the shells.
13. Peel and devein the shrimp, reserving the shells.
14. Chop the meats into bite-sized portions; cover and set aside.
15. Return the seafood shells to the pot of broth and add 2 cups water.
16. Bring to a boil, and then reduce the heat and simmer for 30 minutes.
17. Strain the broth and return to the pan.
18. Bring the broth to a simmer over low heat.
19. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. 
20. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes.
21. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach.
22. Season with salt and pepper, and stir in the lemon juice.

Serve hot.