Creamy Seafood Bisque with Lobster and Shrimp

Ingredients · for 8 (scales to your household)

• 2 cups Dry white wine $9.33
• 1 Bay leaf $0.01
• 1 cup Onion $0.75
• 1 teaspoon Garlic $0.02
• 1/2 cup Diced celery $0.39
• 1 1/2 pounds Lobster $31.30
• 12 Shrimp in the shell $5.62
• 24 Mussels $3.24
• 12 Sea scallops $9.60
• 4 cups Heavy whipping cream $9.61
• 1 cup Milk $0.42
• 1 teaspoon Dried thyme $0.07
• 1 tablespoon Parsley $0.10
• 1/4 teaspoon Dried rosemary $0.02
• 1 cup Spinach $0.84
• 1/2 cup Carrot $0.16
• 1/2 teaspoon Lemon juice $0.04

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Combine the white wine, bay leaf, onion, garlic, and celery in a large nonreactive stockpot over medium heat. Bring to a boil.
2. Add the lobster, cover the pot, and steam for 10 minutes. Remove the lobster and set aside.
3. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs and set aside.
4. Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs and extract the meat. Set the meat aside, and discard the shells along with any mussels that do not open.
5. Add 2 cups of water to the liquid in the pot, and bring to a boil.
6. Add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.
7. Extract the lobster meat, and peel and devein the shrimp, reserving all of the shells.
8. Chop the lobster and shrimp meat into bite-size pieces, cover and set aside.
9. Return the lobster and shrimp shells to the pot of broth and add 2 cups water.
10. Bring to a boil, then reduce the heat and simmer for 30 minutes.
11. Strain the solids from the broth, return the liquid to the pot, and bring it to a simmer over low heat.
12. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes.
13. Return the lobster, shrimp, mussels, and scallops to the pot, and simmer for about 2 minutes.
14. Stir in the spinach and carrots, and simmer for another 2 minutes, or until the spinach is just wilted.
15. Season with salt and pepper, and stir in the lemon juice.

Per serving