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Seafood bisque

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Ingredients/Components

milk - 1 c
heavy cream - 4 c
lemon juice - 1/2 tsp
grated carrot - 1/2 c
bay leaf - 1 item
dry white wine - 2 c
minced fresh parsley - 1 Tbsp
clove garlic - 1 item
salt and pepper to taste - 1 item
onion, chopped - 1 item
ribs celery - 2 item
sea scallops - 12 item
dried thyme - 1 tsp
dried rosemary - 1/4 tsp
medium size shrimp - 12 item
fresh spinach, chopped - 1 c
mussels - 24 item
lobster - 1 (1

How to make seafood bisque:

Note: May substitute 2 pounds crabmeat for lobster.

Combine wine, bay leaf, onion, garlic and celery in large pot. Boil. Add lobster. Cover pot. Then steam 10 minutes. Remove lobster. Set aside to cool. Add shrimp to boiling broth. Cover. Steam 5 minutes. Remove. Let cool. Add mussels. Cover and steam 5 minutes. Remove. Let cool. Remove from shells. Add 2 cups of water to liquid in pot. Bring to boil. Add scallops. Cover and steam 3 minutes or until opened. Remove. Extract lobster meat from shell (save). Peel and devein shrimp. Save shells. Chop meat into bite size pieces. Cover. Set aside. Return lobster and shrimp shells to broth. Add 2 more cups of water. Bring to boil. Reduce to simmer 30 minutes. Strain broth and return to pot. Discard shells. Bring broth mixture to simmer over low heat. Add cream, milk and herbs. Simmer until mixture thickens slightly, about 5 minutes. Add seafood. Simmer 2 minutes. Stir in spinach and carrots. Simmer 2 minutes just to wilt the spinach. Season with salt, pepper and lemon juice. Makes 6 servings.

Recipe categories: Lunch/snacks, Main dish, Bisques/cream soups.

Rating:

2.7

Average rating: 2.7, total votes: 3

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