CopyCat Soup Nazi's Seafood Bisque

Name: CopyCat Soup Nazi's Seafood Bisque
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups dry white wine; 1 bay leaf; 1 onion, roughly chopped; 1 clove garlic; 2 ribs celery; 1 lobster, 1 1/2 to 2 pounds; 12 medium-size shrimps, in shell; 24 mussels, well scrubbed; 12 sea scallops; 4 cups heavy 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 chopped; 1/2 cup grated carrot; salt and freshly ground black pepper to taste; 1/2 teaspoon fresh lemon juice

Cuisine:American

Course:Soup

30m prep 1h 0m cook 1h ready

A rich and creamy seafood bisque inspired by the Soup Nazi, loaded with lobster, shrimp, mussels, and scallops in a wine-and-cream broth.

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Let's Cook

Step 1.

Combine the white wine, bay leaf, onion, garlic, and celery in a large stock pot. Set over medium heat and bring to a boil, stirring occasionally to prevent sticking.
Step 2.

Once boiling, add the lobster, cover the pot, and steam for 10 minutes. The lobster shells should turn bright red. Remove the lobster with tongs, set aside on a plate, and let cool until easy to handle.
Step 3.

While the lobster cools, add the shrimp to the boiling broth, cover, and steam for 5 minutes, until pink and opaque. Remove the shrimp with tongs, set aside to cool.
Step 4.

Add the mussels to the pot, cover, and steam until they open, about 5 minutes. Discard any that remain closed. Remove the mussels with tongs, extract the meat, and discard the shells.
Step 5.

Add 2 cups of water to the liquid in the pot and bring to a boil. Add the scallops, cover, and steam for 3 minutes, until opaque. Remove the scallops with tongs and set aside.
Step 6.

While the seafood cools, extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop all the seafood (lobster, shrimp, scallops, mussels) into bite-size pieces, cover, and refrigerate.
Step 7.

Return the lobster and shrimp shells to the broth and add 2 more cups of water. Bring to a boil, then reduce heat to a simmer and cook for 30 minutes to extract flavor.
Step 8.

Strain the broth through a fine-mesh sieve into a clean pot, discarding the shells and solids. Return the strained broth to the pot and bring to a simmer over low heat.
Step 9.

Add the cream, milk, and herbs to the simmering broth. Simmer gently until the mixture thickens slightly, about 5 minutes, stirring occasionally.
Step 10.

Add the reserved chopped seafood to the pot and simmer for 2 minutes to heat through.
Step 11.

Stir in the spinach and carrots and simmer another 2 minutes, just until the spinach wilts.
Step 12.

Season with salt, pepper, and lemon juice to taste. Serve hot.

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