Seinfeld Soup Nazi Seafood Bisque

  • 18 ingredients


  • 2 cups dry white wine
  • 1 bay leaf
  • 1 onion, roughly chopped
  • 1 clove garlic, minced
  • 2 ribs celery, chopped
  • 1 (1 and 1/2-2 lb) lobster
  • 1 (1 and 1/2-2 lb) lobster
  • 24 mussels scrubbed
  • 12 sea scallops
  • 4 cups heavy cream
  • 1 cup milk
  • 1 tsp dried thyme
  • 1 tbs fresh parsley, minced
  • 1/4 tsp dried rosemary
  • 1 cup fresh spinach, well rinsed, stemmed and chopped (optional)
  • 1/2 cup grated carrot (optional)
  • kosher salt and black pepper to taste
  • 1/2 tsp fresh lemon juice
  • Combine the white wine, bay leaf, onion, garlic and celery in a large stock pot over medium heat.
  • Bring to boil, then add the lobster, cover the pot and steam for 10 minutes.
  • Remove the lobster and set aside to cool.
  • Add the shrimp to the boiling broth, cover the pot and steam for 5 minutes. Remove the shrimp and set aside to cool. Extract the meat and reserve the shells.
  • Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels from the pan, extract the meat and discard the shells.
  • Add 2 cups of water to the liquid in the pot, bring to a boil and add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops and reserve.
  • Extract the lobster meat from the shells and reserve the shells.
  • Chop the meat into bite-sized pieces, cover and set aside.
  • Return the lobster and shrimp shells to the broth and add 2 more cups of water. 
  • Bring to a boil, then reduce heat to simmer for 30 minutes.
  • Strain the broth and return to the pot. Discard the shells.
  • Bring the broth to a simmer over low heat.
  • Add the cream and milk and herbs and simmer until mixture thickens slightly. About 5 minutes.
  • Add the seafood and simmer for another 2 minutes.
  • Stir in the spinach and carrots if using.
  • Taste for seasoning, then season with salt, pepper and lemon juice.

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