Al The Soup Nazi Seafood Bisque Recipes

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SOUP NAZI'S SEAFOOD BISQUE



Soup Nazi's Seafood Bisque image

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!"

Provided by quotFoodThe Way To

Categories     Lobster

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 garlic clove
2 celery ribs
1 (1 1/2-2 lb) lobsters
12 medium raw shrimp in shells
24 mussels, well scrubbed
12 sea scallops
4 cups heavy cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, well rinsed and chopped
1/2 cup grated carrot
salt & freshly ground black pepper
1/2 teaspoon fresh lemon juice

Steps:

  • 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.

Nutrition Facts : Calories 851.2, Fat 63.2, SaturatedFat 38, Cholesterol 376.9, Sodium 691.3, Carbohydrate 15.8, Fiber 1, Sugar 2.4, Protein 41.6

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