Garlic Butter Sauce For Seafood

Seafood Bisque

Seafood Bisque

Ingredients

• Serving Size : 6
• 2 cups dry white wine
• 1 bay leaf
• 1 onion – roughly chopped
• 1 clove garlic
• 2 ribs celery
• 1 lobster – (1- 1 1/2 lb)
• 12 medium shrimp – in the shell
• 24 mussels – well scrubbed
• 12 sea scallops
• 4 cups heavy whipping cream
• 1 cup milk
• 1 teaspoon dried thyme
• 1 tablespoon parsley – fresh, minced
• 1/4 teaspoon dried rosemary
• 1 cup fresh spinach – chopped
• 1/2 cup carrot – grated
• salt and pepper – to taste
• 1/2 teaspoon fresh lemon juice

Method

1. Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat.
2. Bring to a boil.
3. Add the lobster, cover the pot and steam for 10 minutes.
4. Remove the lobster.
5. Add the shrimp, cover the pot, and steam for 5 minutes.
6. Remove the shrimp with tongs.
7. Add the mussels, cover the pot and steam until they open, about 5 minutes.
8. Remove the mussels with tongs, extract the meat, and discard the shells.
9. Discard any that do not open.
10. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops.
11. Cover the pot and steam for 3 minutes.
12. Remove the scallops with tongs.
13. Extract the lobster meat, reserving the shells.
14. Peel and devein the shrimp, reserving the shells.
15. Chop the meats into bite-sized portions; cover and set aside.
16. Return the seafood shells to the pot of broth and add 2 cups water.
17. Bring to a boil, and then reduce the heat and simmer for 30 minutes.
18. Strain the broth and return to the pan.
19. Bring the broth to a simmer over low heat.
20. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes.
21. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes.
22. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach.
23. Season with salt and pepper, and stir in the lemon juice.
24. Serve hot.