Al's Seafood Bisque - from Al's Soup Kitchen, NYC

• 2 cups white wine dry
• 1 each bay leaves
• 1 each onions roughly chopped
• 1 clove garlic
• 2 Ribs celery
• 1 1/2 pounds lobsters
• 12 medium shrimp in the shell
• 24 each mussels well scrubbed
• 12 each sea scallops
• 4 cups heavy whipping cream
• 1 cup milk
• 1 teaspoon thyme dried
• 1 tablespoon parsley leaves minced fresh
• 1/4 teaspoon rosemary leaves dried
• 1 cup spinach fresh chopped
• 1/2 cup carrots grated
• 1 x salt and black pepper to taste
• 1/2 teaspoon lemon juice fresh

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 the broth to a simmer over low heat.
18. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes.

white wine, bay leaves, onions, clove garlic, celery, lobsters, shrimp, mussels, scallops, heavy whipping cream, milk, thyme, parsley, rosemary, carrots, salt, lemon juice fresh

Taken from recipeland.com/recipe/v/als-seafood-bisque-from-als-sou-3004 (may not work)