Soup Nazi's Seafood Bisque

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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