Al the ‘Soup Nazi’ Seafood Bisque

Soup Kitchen is located in New York City. This came out of a cookbook called New York Cookbook by Molly O’Neal.

bowl of seafood bisque

Soup Nazi Seafood Bisque

Al the "Soup Nazi" Seafood Bisque

  • Author:
  • Recipe Type: CopyKat Recipes, Seafood Recipes, Soup Recipes
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 8
Al the

This soup is very tasty!


  • 2 cup dry White Wine
  • 1 Bay leaf
  • 1 Onion, roughly chopped
  • 1 clove Garlic
  • 2 ribs Celery
  • 1 Lobster (1 to 1 1/2 pounds)
  • 12 medium Shrimp, in the shell
  • 24 mussels, well scrubbed
  • 12 Sea Scallops
  • 4 cup 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


Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil. Add the lobster; cover the pot, and steak for 10 minutes. Remove the lobster.

Add the Shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.

Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat and discard the shells. Discard any (mussels sic) that do not open.

Add 2 cups water to the liquid in the pot, bring to a boil and then 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 shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside.

Return the seafood 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 broth, and return it to the pan.

Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.

Serves 6.

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  • sgr

    how can you name a soup like this? omg terrible name … it should tastes disgusting

  • lillypod

    You are better off buying it from “The Original Soup Man” who was the inspiration for the Soup Nazi. He has a bunch of stores, but also has a line at most grocery places like Byerly’s, Sprouts, HEB, and Trader Joe’s. It’s like 2.50 for a two serving container here. Trust me, I used to make it myself, but its cheaper to just buy it. Also it tastes good and there are big chunks of crab and lobster.

  • Liz Nelson

    This was a bit complicated but really good!