Try this Als Seafood Bisque recipe, or contribute your own.
Suggest a better description1. 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. 2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. 3. 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. 4. 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. 5. 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. 6. 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. 7. 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 ONeill, 1993
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 598 | ||
Calories from Fat: 533 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.2g | 79 % | |
Saturated Fat 36.7g | 184 % | |
Monounsaturated Fat 17g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 226.4mg | 70 % | |
Sodium 149mg | 5 % | |
Potassium 300.3mg | 8 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 7.1g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 598
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