Al's Seafood Bisque - from Al's Soup Kitchen, NYC

Name: Al's Seafood Bisque - from Al's Soup Kitchen, NYC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white wine dry; 1 each bay leaves; 1 each onions roughly chopped; 1 clove garlic; 2 Ribs celery; 1 1/2 pounds lobsters; 12 medium shrimp in the shell; 24 each mussels well scrubbed; 12 each sea scallops; 4 cups heavy whipping cream; 1 cup milk; 1 teaspoon thyme dried; 1 tablespoon parsley leaves minced fresh; 1/4 teaspoon rosemary leaves dried; 1 cup spinach fresh chopped; 1/2 cup carrots grated; 1 x salt and black pepper to taste; 1/2 teaspoon lemon juice fresh

Servings: persons

2 cups white wine dry
1 each bay leaves
1 each onions roughly chopped
1 clove garlic
2 Ribs celery
1 1/2 pounds lobsters
12 medium shrimp in the shell
24 each mussels well scrubbed
12 each sea scallops
4 cups heavy whipping cream
1 cup milk
1 teaspoon thyme dried
1 tablespoon parsley leaves minced fresh
1/4 teaspoon rosemary leaves dried
1 cup spinach fresh chopped
1/2 cup carrots grated
1 x salt and black pepper to taste
1/2 teaspoon lemon juice fresh

1
Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat.
2
Bring to a boil.
3
Add the lobster, cover the pot and steam for 10 minutes.
4
Remove the lobster.
5
Add the shrimp, cover the pot, and steam for 5 minutes.
6
Remove the shrimp with tongs.
7
Add the mussels, cover the pot and steam until they open, about 5 minutes.
8
Remove the mussels with tongs, extract the meat, and discard the shells.
9
Discard any that do not open.
10
Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops.
11
Cover the pot and steam for 3 minutes.
12
Remove the scallops with tongs.
13
Extract the lobster meat, reserving the shells.
14
Peel and devein the shrimp, reserving the shells.
15
Chop the meats into bite-sized portions; cover and set aside.
16
Return the seafood shells to the pot of broth and add 2 cups water.
17
Bring the broth to a simmer over low heat.
18
Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes.

1140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups white wine dry, 1 each bay leaves, 1 each onions roughly chopped, 1 clove garlic, and more.

Yes, Al's Seafood Bisque - from Al's Soup Kitchen, NYC falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!