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A Cooking Adventure with Thom

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Seafood Bisque

Thom Hackett

Serves:  6





2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 garlic
2 stalks celery, chopped
1 lobster (1 -1 lbs.)
12 shrimp, in shell
24 mussel, well scrubbed
12 sea scallops
4 cups whipping cream, heavy
1 cup milk
1 teaspoon dried thyme
1 tablespoon parsley, minced fresh
teaspoon dried rosemary
1 cup spinach, fresh, chopped
cup carrot, grated
salt and pepper, to taste
teaspoon fresh lemon juice

Cooking Method

Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. 

  1. Bring to a boil. 

  2. Add the lobster, cover the pot and steam for 10 minutes. 

  3. Remove the lobster.

  4. Add the shrimp, cover the pot, and steam for 5 minutes. 

  5. Remove the shrimp with tongs.

  6. Add the mussels, cover the pot and steam until they open, about 5 minutes. 

  7. Remove the mussels with tongs, extract the meat, and discard the shells. 

  8. Discard any that do not open.

  9. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. 

  10. Cover the pot and steam for 3 minutes. 

  11. Remove the scallops with tongs.

  12. Extract the lobster meat, reserving the shells. 

  13. Peel and devein the shrimp, reserving the shells. 

  14. Chop the meats into bite-sized portions; cover and set aside.

  15. Return the seafood shells to the pot of broth and add 2 cups water. 

  16. Bring to a boil, and then reduce the heat and simmer for 30 minutes. 

  17. Strain the broth and return to the pan.

  18. Bring the broth to a simmer over low heat. 

  19. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. 

  20. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. 

  21. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. 

  22. Season with salt and pepper, and stir in the lemon juice.

Serve hot.

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