Bisque from Friends

Ingredients-Al the Soup N.. recipe

§  2 cup dry White Wine

§  1 Bay leaf

§  1 Onion, roughly chopped

§  1 clove Garlic

§  2 ribs Celery

§  1 Lobster (1 to 1 1/2 pounds)

§  12 medium Shrimp, in the shell

§  24 mussels, well scrubbed

§  12 Sea Scallops

§  4 cup Heavy Whipping Cream

§  1 cup Milk

§  1 teaspoon dried Thyme

§  1 tablespoon minced fresh Parsley

§  1/4 teaspoon dried Rosemary

§  1 cup fresh Spinach, well rinsed and washed

§  1/2 cup grated Carrot

§  1/2 teaspoon fresh Lemon Juice

Instructions

Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil. Add the lobster; cover the pot, and steak 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 (mussels sic) 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 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 cups 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.

Serves 6.