Als Seafood Bisque Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
2 cup: dry white wine,
1: bay leaf,
1: onion, roughly chopped,
1 centiliter: garlic,
2 ribs: celery,
1: lobster (1- 1 1/2 lb),
12 medium: shrimp in the shell,
24: mussels, well scrubbed,
12: sea scallops,
4 cup: heavy whipping cream,
1 cup: milk,
1 teaspoon: dried thyme,
1 tablespoon: minced fresh parsley,
1/4 teaspoon: dried rosemary,
1 cup: fresh spinach, chopped,
1/2 cup: grated carrot,
1: salt & pepper to taste,
1/2 teaspoon: fresh lemon juice,
Directions:
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 ONeill, 1993
Yield: 6 servings
Source from luhu.jp
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 ONeill, 1993
Yield: 6 servings
Source from luhu.jp
Tags
Soups