posted by Ang 10-05-98 1:12 PM
Al Yeganeh's (aka Soup Nazi) Seafood Bisque
2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster, 1 1/2 to 2 pounds
12 medium-size shrimps, in shell
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 and freshly ground black
pepper to taste
1/2 teaspoon fresh lemon juice
Combine the white wine, bay leaf, onion, garlic and celery in a large stock pot over medium heat and bring to a boil. Add lobster,cover the pot and steam for 10 minutes. Remove 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 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 shrimp, 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.
Yield: 6 Servings