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Title: Al'S Seafood Bisque - From Al'S Soup Kitchen~
Yield: 6 Servings

Ingredients

      2 c  dry white wine
      1    bay leaf
      1    onion, roughly chopped
      1 cl garlic
      2    ribs celery
      1    lobster (1- 1 1/2 lb)
     12 md shrimp in the shell
     24    mussels, well scrubbed
     12    sea scallops
      4 c  heavy whipping cream
      1 c  milk
      1 ts dried thyme
      1 tb minced fresh parsley
    1/4 ts dried rosemary
      1 c  fresh spinach, chopped
    1/2 c  grated carrot
      1    salt & pepper to taste
    1/2 ts fresh lemon juice

Instructions

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 O'Neill, 1993

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