MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Al's Soup Kitchen Seafood Bisque
Categories: Soups, Seafood, Shellfish, Herbs, Citrus
Yield: 6 Servings

2 c Dry white wine *
1 Bay leaf
1 lg Onion; rough chopped
1 cl Garlic
2 Celery ribs
1 1/2 lb Lobster
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 Fresh parsley; minced
1/4 ts Dried rosemary
1 c Fresh spinach; chopped
1/2 c Carrot; grated
Salt & pepper
1/2 ts Fresh lemon juice

* Substitute one or more of these for non-alcoholic. Chicken broth
or stock, diluted white wine vinegar or cider vinegar, white
grape juice diluted with white wine vinegar, ginger ale, canned
mushroom liquid, water.

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 for 2 minutes more just to wilt the spinach. Season with
salt & pepper, and stir in the lemon juice.

Serve hot.

Recipe by Al's Soup Kitchen, NYC

Recipe FROM: The New York Cookbook, Molly O'Neill, 1993

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