Soup Nazi's Seafood Bisque

Ingredients

• 2 cups dry white wine
• 1 bay leaf
• 1 onion, roughly chopped
• 1 garlic clove
• 2 celery ribs

• 1 (1.5-2 lb)  lobsters
• 12 medium raw shrimp in shells
• 24 mussels, well scrubbed
• 12 sea scallops
• 4 cups heavy cream
• 1 cup milk
• 1 teaspoon dried thyme
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon dried rosemary
• 1 cup fresh spinach, well rinsed and chopped
• 1/2 cup grated carrot
• salt & freshly ground black pepper
• 1/2 teaspoon fresh lemon juice

Directions

1. 1

   Combine the white wine, bay leaf, onion, garlic and celery in a large

2. 2

   stock pot over medium heat. Boil. Add the lobster, cover the pot.

3. 3

   and steam for 10 minutes. Remove the lobster, set aside and cool.

4. 4

   Add the shrimps to the boiling broth, cover the pot and steam for

5. 5

   5 minutes. Remove the shrimps with tongs, set aside and cool.

6. 6

   Add the mussels, cover the pot and steam until they open,

7. 7

   about 5 minutes. Remove the mussels with the tongs,.

8. 8

   extract the meat and discard the shells.

9. 9

   Add 2 cups of water to the liquid in the pot, bring to a boil and

10. 10

    add the scallops. Cover the pot, and steam for 3 minutes.

11. 11

    Remove the scallops with the tongs.

12. 12

    Extract the lobster meat, reserving the shells. Peel and devein the

13. 13

    shrimps, reserving the shells. Chop the meat into bite-size pieces,

14. 14

    cover and set aside.

15. 15

    Return the lobster and shrimp shells to the broth and add 2 more

16. 16

    cups of water. Bring to a boil, then reduce heat to simmer for

17. 17

    30 minutes. Strain the broth and return it to the pot. Discard shells.

18. 18

    Bring the broth to a simmer over low heat. Add the cream, milk and

19. 19

    herbs and simmer until mixture thickens slightly, about 5 minutes.

20. 20

    Add the seafood and simmer for 2 minutes. Stir in the spinach and

21. 21

    carrots and simmer another 2 minutes to just wilt the spinach.

22. 22

    Season with salt, pepper, and lemon juice. Serve hot.