Als Seafood Bisque - From Als Soup Kitchen, Nyc - BigOven 16650

Als Seafood Bisque - From Als Soup Kitchen, Nyc

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Try this Als Seafood Bisque - From Als Soup Kitchen, Nyc recipe, or contribute your own. "Celery" and "Soups" are two tags used to describe Als Seafood Bisque - From Als Soup Kitchen, Nyc.


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12 Sea scallops
1 Bay leaf
1 cl Garlic
1/4 ts Dried Rosemary
Salt and pepper to taste
1 tb fresh parsley; Minced
1 1 1/4 lb Lobster
4 c Heavy whipping cream
1 c Fresh spinach; chopped
12 md Shrimp; in the shell
1 c milk
1/2 c carrot; Grated
2 c Dry white wine
1 ts Dried thyme
1 Onion; roughly chopped
24 Mussels; well scrubbed
1/2 ts Fresh Lemon Juice
2 Ribs celery

Original recipe makes 6



1. 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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