Seinfeld Soup Nazi Seafood Bisque


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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