Al The Soup Nazi Seafood Bisque Recipes

Steps:

• 1. Remove all the crab meat from the shells and set it aside.
• 2. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil.
• 3. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.
• 4. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.
• 5. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling.
• 6. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken.
• 7. Add the remaining crab and simmer for another hour until the soup is very thick.

Steps:

• 1. Combine the white wine, bay leaf, onion, garlic and celery in a large stock pot over medium heat. Biol. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster, set aside and cool. 2. Add the shrimps to the boiling broth, cover the pot and steam for 5 minutes. Remove the shrimps with tongs, set aside and cool. 3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with the tongs, extract the meat and discard the shells. 4. 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 with the tongs. 5. Extract the lobster meat, reserving the shells. Peel and devein the shrimps, reserving the shells. Chop the meat into bite-size pieces, cover and set aside. 6. 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 it to the pot. Discard shells. 7. Bring the broth to a simmer over low heat. Add the cream, milk and herbs and simmer until mixture thickens slightly, about 5 minutes. Add the seafood and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes to just wilt the spinach. Season with salt, pepper, and lemon juice. Serve hot.

Steps:

• Combine the white wine, bay leaf, onion, garlic and celery in a large
• stock pot over medium heat. Boil. Add the lobster, cover the pot.
• and steam for 10 minutes. Remove the lobster, set aside and cool.
• Add the shrimps to the boiling broth, cover the pot and steam for
• 5 minutes. Remove the shrimps with tongs, set aside and cool.
• Add the mussels, cover the pot and steam until they open,
• about 5 minutes. Remove the mussels with the tongs,.
• 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 with the tongs.
• Extract the lobster meat, reserving the shells. Peel and devein the
• shrimps, reserving the shells. Chop the meat into bite-size 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 it to the pot. Discard shells.
• Bring the broth to a simmer over low heat. Add the cream, milk and
• herbs and simmer until mixture thickens slightly, about 5 minutes.
• Add the seafood and simmer for 2 minutes. Stir in the spinach and
• carrots and simmer another 2 minutes to just wilt the spinach.
• Season with salt, pepper, and lemon juice. Serve hot.