SOUP NAZI'S SEAFOOD BISQUE

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.