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

Love seafood soup recipes? Check out these seafood soup recipes

Crab Bisque
Pappadeaux Crawfish Bisque
Maria Cafe Seafood Bisque

bowl of seafood bisque from marina cafe

Seafood Bisque

Remember Al the Soup Nazi's seafood bisque on Seinfeld? You can make the best seafood bisque with this recipe.
5 from 1 vote
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Course: Soup
Cuisine: American
Keyword: Al the Soup Nazi's Seafood Bisque
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Calories: 556kcal


  • 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


  • Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil.
  • Add the lobster and cover the pot, and steam 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.
  • 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 lobster and shrimp 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.


Calories: 556kcal | Carbohydrates: 11g | Protein: 15g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 231mg | Sodium: 404mg | Potassium: 443mg | Fiber: 0g | Sugar: 3g | Vitamin A: 3595IU | Vitamin C: 7.2mg | Calcium: 174mg | Iron: 1.9mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. 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.

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