American, Soup

The “Soup Nazi’s” Seafood Bisque

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The Original Soupman Soup Kitchen in New York City was featured in one of the Seinfield TV episodes “The Soup Nazi” (season 7, episode 6). In that episode, one of the coveted soups was seafood bisque. This recipe my explain why his seafood bisque was in such demand.  

In the hierarchy of seafood-based soups, bisque reigns supreme. Thick and hearty without any added starch, the rich and creamy base of this bisque is chocked full of lobster, shrimp, mussels, and scallops.

There is nothing better than coming home to a hearty bowl or two of seafood bisque after a cold day of fall or winter recreating. 

This seafood bisque soup is beyond decadent. The heavy cream and milk create a velvety, smooth mouthfeel. The tartness of the lemon juice and white wine heightens the brininess of the seafood. The grated carrots bring a touch of natural sweetness to the recipe.  The result is a perfectly balanced seafood bisque that will please your family and impress your guests.

The “Soup Nazi’s” Seafood Bisque
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The “Soup Nazi’s” Seafood Bisque

Course: SoupCuisine: AmericanDifficulty: Medium
Servings

8

servings
Prep time

20

minutes
Cooking time

1

hour 

25

minutes
Calories

560

kcal

ou can make the best creamy seafood bisque with lobster, mussels, shrimp, and scallops with this recipe.

Ingredients

  • 2 cups dry white wine

  • 1 bay leaf

  • 1 cup chopped onion

  • 1 teaspoon minced garlic

  • 1/2 cup diced celery

  • 1 1/2 pounds lobster

  • 12 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 minced fresh parsley

  • 1/4 teaspoon dried rosemary

  • 1 cup fresh spinach well rinsed and washed

  • 1/2 cup grated carrot

  • 1/2 teaspoon fresh lemon juice

Directions

  • Combine the white wine, bay leaf, onion, garlic, and celery in a large nonreactive stockpot over medium heat. Bring to a boil.
  • Add the lobster, cover the pot, and steam for 10 minutes. Remove the lobster and set aside.
  • Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs and set aside.
  • 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.
  • Add 2 cups of water to the liquid in the pot, and bring to a boil.
  • Add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.
  • Extract the lobster meat, and peel and devein the shrimp, reserving all of the shells.
  • Chop the lobster and shrimp meat into bite-size pieces, cover and set aside.
  • Return the lobster and shrimp shells to the pot of broth and add 2 cups water.
  • Bring to a boil, then reduce the heat and simmer for 30 minutes.
  • Strain the solids from the broth, return the liquid to the pot, and bring it to a simmer over low heat.
  • Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes.
  • Return the lobster, shrimp, mussels, and scallops to the pot, and simmer for about 2 minutes.
  • Stir in the spinach and carrots, and simmer for another 2 minutes, or until the spinach is just wilted.
  • Season with salt and pepper, and stir in the lemon juice.

Notes

  • Recipe Variations
  • The variety of seafood in this bisque gives it a deep and complex flavor, but you don’t have to use all four types of seafood. However, since the lobster and shrimp shells help develop the seafood stock’s flavor, you should use at least one of them. For even more taste, try substituting fish stock for some of the water in the recipe.
  • Classic seafood bisques often include a shot or two of sherry or brandy to add more complexity to the recipe. If you want to revive this tradition, pour a quarter cup of brandy or dry sherry into the pot when adding the spinach and carrots. 

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