-
1
Clean meat from lobster shells, separating into two batches: tear tail and larger body meat pieces into roughly 2 inch chunks, place in bowl with claw meat (left intact) and set aside.
-
2
Finely dice smaller meat pieces from body, legs, tail fins etc.
-
3
; place into 2nd bowl and set aside.
-
4
Clean meat from crab legs; tear larger pieces into 2'-3' chunks.
-
5
Leave claw pieces intact.
-
6
Place larger crab pieces and claw meat in bowl, set aside.
-
7
Coarsely dice smaller crab pieces from leg/claw tips, joints, etc., and add to bowl with diced lobster.
-
8
Prepare scallops and shrimp as indicated; put aside in separate bowls.
-
9
Add 1/4 cup oil to bottom of large stew/soup pot, heat over medium-high flame until water sprinkled into oil bubbles.
-
10
Add scallops and cook, turning often, until just beginning to brown.
-
11
Remove scallops, drain, and set aside.
-
12
Add more oil if necessary, reheating.
-
13
Add shrimp once oil is heated, and cook until they start to curl.
-
14
Remove shrimp, drain, and set aside.
-
15
Add another 1/4 cup oil to pot and reheat.
-
16
Once hot, add 1/4 cup Italian herb seasoning, 2 tablespoons white wine worcestershire sauce, half cup white wine, red onion, and celery.
-
17
Cook, stirring frequently, until celery is soft.
-
18
Add diced lobster/crab mix, and cook throughly.
-
19
Mix heavy cream and half & half in microwave-safe bowl; heat in microwave at high power for one minute, Remove, stir, and reheat another minute, or until bubbling.
-
20
Remove from microwave and add to pot; reduce heat to medium or simmer (do not let boil) and cook until reduced by half (15-20 minutes).
-
21
Add butter, shredded carrots, scallops and remainder of Italian herb seasoning; continue cooking, stirring occasionally, until scallops are heated through, and butter is fully melted.
-
22
Stir in lobster, shrimp and crab, and continue cooking, stirring occasionally, until all meat is heated through.
-
23
Serve.
-
24
Serving suggestions: serve in large soup mugs, with bread, biscuits, or oyster crackers.
-
25
Or turn into seafood casserole by ladling bisque into individual ramekins, topping with optional cheese/cracker topping, and broiling until cheese melts/browns (or use kitchen torch).
