Soup Nazi Seafood Bisque
You seen it on Seinfeld, now you can try it also
- 1 lobster, 1 1/2 to 2 pounds
- 12 medium-size shrimps, in shell
- 24 mussels, well scrubbed
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon dried rosemary
- 1 cup fresh spinach, well rinsed and chopped
- salt and freshly ground black pepper to taste
- 1/2 teaspoon fresh lemon juice
1. Combine white wine, bay leaf, onion, garlic and celery in a large stock pot over medium
heat. Bring to a boil and add the lobster. Cover pot and steam for 10 minutes. Remove the
lobster and set aside to cool.
2. Add the shrimp to the boiling broth, cover pot and steam for 5 minutes. Remove the shrimp
with tongs, set aside to cool.
3. Add the mussels, cover pot and steam until they open, about 5 minutes. Remove mussels
with tongs, extract the meat and set aside to cool. Discard the shells.
4. 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.
5. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the
shells. Chop the meat into bite-size pieces, cover and set aside.
6. 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 the broth to the
pot. Discard shrimp and lobster shells.
7. 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 chopped seafood and simmer for
2 minutes. Stir in the spinach and carrots and simmer another 2 minutes to just until the
spinach wilts.
8. Season with salt, pepper and lemon juice. Serve hot.
Yield: 6 Servings
Soup Nazi Seafood Bisque ENJOY.
