Seafood Bisque


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Full of lobster, shrimp, mussels, and sea scallops, this soup is for the seafood lovers.

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  • 2 C. dry White Wine
  • 1 bay leaf
  • 1 onion, roughly chopped
  • 1 clove garlic
  • 2 ribs celery
  • 1 lobster (1 to 1 1/2 lbs.)
  • 12 medium Shrimp, in the shell
  • 24 mussels, well scrubbed
  • 12 sea scallops
  • 4 C. heavy whipping cream
  • 1 C. milk
  • 1 tsp. dried thyme
  • 1 Tbs. minced fresh parsley
  • 1/4 tsp. dried rosemary
  • 1 C. fresh spinach, well rinsed and washed
  • 1/2 C. grated carrot
  • 1/2 tsp. fresh lemon juice

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Combine 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 C. 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 the tongs. Extract the lobster meat, reserving the shells. Peel and de-vein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside. Return the seafood shells to the pot of broth and add 2 C. water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it 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, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.

Yield: 6 Servings

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