Title: Al's Seafood Bisque - From Al's Soup Kitchen, Nyc
Categories: Soup Seafood
Yield: 6 Servings

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
		Salt & pepper to taste
1/2	ts	Fresh lemon juice

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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