MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Al's Soup Kitchen Seafood Bisque
 Categories: Soups, Seafood, Shellfish, Herbs, Citrus
      Yield: 6 Servings

      2 c  Dry white wine *
      1    Bay leaf
      1 lg Onion; rough chopped
      1 cl Garlic
      2    Celery ribs
  1 1/2 lb Lobster
     12 md Shrimp in the shell
     24    Mussels; well scrubbed
     12    Sea scallops
      4 c  Heavy whipping cream
      1 c  Milk
      1 ts Dried thyme
      1 tb Fresh parsley; minced
    1/4 ts Dried rosemary
      1 c  Fresh spinach; chopped
    1/2 c  Carrot; grated
           Salt & pepper
    1/2 ts Fresh lemon juice

  * Substitute one or more of these for non-alcoholic. Chicken broth
    or stock, diluted white wine vinegar or cider vinegar, white
    grape juice diluted with white wine vinegar, ginger ale, canned
    mushroom liquid, water.

  Combine the white wine, bay leaf, onion, garlic, and celery in a
  large stockpot over medium heat. Bring to a boil. Add the lobster,
  cover the pot, and steam for 10 minutes. Remove the lobster.

  Add the shrimp, cover the pot, and steam for 5 minutes. Remove the
  shrimp with tongs.

  Add the mussels, cover the pot and steam until they open, about
  5 minutes. Remove the mussels with tongs, extract the meat, and
  discard the shells. Discard any that do not open.

  Add 2 cups water to the liquid in the pot, bring to a boil, and
  then add the scallops. Cover the pot and steam for 3 minutes.
  Remove the scallops with tongs.

  Extract the lobster meat, reserving the shells. Peel and devein the
  shrimp, reserving the shells. Chop the meats into bite-sized
  portions; cover and set aside.

  Return the seafood shells to the pot of broth and add 2 cups water.
  Bring to a boil, and then reduce the heat and simmer for
  30 minutes. Strain the broth and return to the pan.

  Bring the broth to a simmer over low heat. Add the cream, milk,
  thyme, parsley, and rosemary and simmer until the mixture thickens
  slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops
  and simmer for 2 minutes. Stir in the spinach and carrots and
  simmer another 2 minutes just to wilt the spinach. Season with salt
  and pepper, and stir in the lemon juice.

  Serve hot.

  Recipe by Al's Soup Kitchen, NYC

  Recipe FROM: The New York Cookbook, Molly O'Neill, 1993

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