Recipe Categories
Soup & Stews
Back to Soups

            Kat's Seafood Bisque

2 cup Dry white wine 
1 x Bay leaf 
1 x Onion, roughly chopped 
1 cl Garlic 
2 x Ribs celery 
1 x Lobster (1- 1 1/2 lb) 
12 med Shrimp in the shell 
24 x Mussels, well scrubbed 
12 x Sea scallops 
4 cup Heavy whipping cream 
1 cup Milk 
1 tsp Dried thyme 
1 tbl Minced fresh parsley 
1/4 tsp Dried rosemary 
1 cup Fresh spinach, chopped 
1/2 cup Grated carrot 
    Salt & pepper to taste 
1/2 tsp Fresh lemon juice 

 Method : 
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.

 
 Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26 and Sauces Mexican

The “green-eyed monster” is jealousy.