Seafood Bisque

Thom Hackett

Serves:  6

Ingredients

Cooking Method

Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. 

1. Bring to a boil. 

2. Add the lobster, cover the pot and steam for 10 minutes. 

3. Remove the lobster.

4. Add the shrimp, cover the pot, and steam for 5 minutes. 

5. Remove the shrimp with tongs.

6. Add the mussels, cover the pot and steam until they open, about 5 minutes. 

7. Remove the mussels with tongs, extract the meat, and discard the shells. 

8. Discard any that do not open.

9. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. 

10. Cover the pot and steam for 3 minutes. 

11. Remove the scallops with tongs.

12. Extract the lobster meat, reserving the shells. 

13. Peel and devein the shrimp, reserving the shells. 

14. Chop the meats into bite-sized portions; cover and set aside.

15. Return the seafood shells to the pot of broth and add 2 cups water. 

16. Bring to a boil, and then reduce the heat and simmer for 30 minutes. 

17. Strain the broth and return to the pan.

18. Bring the broth to a simmer over low heat. 

19. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. 

20. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. 

21. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. 

22. Season with salt and pepper, and stir in the lemon juice.

Serve hot.