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Recipe Name: Al's Seafood Bisque - From Al's Soup Kitchen, Nyc Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 Cup(s) Dry white wine
1 Bay leaf
1 Onion, roughly chopped
1 Garlic
2 Ribs celery
1 Lobster, 1- 1 1/2 lb
12 Shrimp in the shell
24 Mussels, well scrubbed
12 Sea scallops
4 Cup(s) Heavy whipping cream
1 Cup(s) Milk
1 Teaspoon(s) Dried thyme
1 Tablespoon(s) Minced fresh parsley
1/4 Teaspoon(s) Dried rosemary
1 Cup(s) Fresh spinach, chopped
1/2 Cup(s) Grated carrot
Salt & pepper to taste, Salt & pepper to taste
1/2 Teaspoon(s) Fresh lemon juice
Directions:
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 another 2
minutes just to wilt the spinach. Season with salt and pepper, and
stir in the lemon juice. Serve hot. Serves 6. Source: The New York
Cookbook, Molly O'Neill, 1993

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 489
Calories From Fat: 277
Total Fat: 31.5g
Cholesterol: 302.9mg
Sodium: 695.5mg
Potassium: 539.8mg
Carbohydrates: 9.4g
Fiber: <1g
Sugar: 4.2g
Protein: 28.2g


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