Seafood Bisque

2 cups 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 cups heavy (whipping) cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley leaves
1/4 teaspoon dried rosemary
1 cup fresh spinach, well rinsed and chopped
1/2 cup grated carrot
salt and freshly ground black pepper, to taste
1/2 teaspoon fresh lemon juice

Combine the white wine, bay leaf, onion, garlic, and celery in a nonreactive, large stockpot over medium heat. Bring to a boil. Add the lobster, 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 that do not open.

Add 2 cups water to the liquid in the pot, bring to a boil, then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.

Extract the lobster meat, reserving the shell. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized 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. Add the broth and return it to the pan.

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

Yield: Serves 6

Tiny Crab Cakes with Green Onion Sauce

For the Crab Cakes
1 pound lump crabmeat, picked over
3/4 cup fine, dried bread crumbs
1 hard-cooked egg, minced
1/4 cup minced onion
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
2 large eggs, lightly beaten
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
Freshly ground black pepper, to taste

For the Green Sauce
1 cup mayonnaise
1/4 cup plus 3 tablespoons heavy cream or milk
1 hard-cooked egg, finely minced
1/4 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1 teaspoons freshly squeezed lemon juice
1/4 teaspoon dry mustard
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon sugar
3 tablespoon finely chopped scallions (green and white parts)

For Assembly
1 cup fine, dried bread crumbs
4 to 6 tablespoons butter

Make the crab cakes. Mix together all of the crab cake ingredients. Cover and refrigerate the mixture until firm, about 1 1/2 hours.

Meanwhile, make the green sauce. In a mixing bowl, whisk together all the green sauce ingredients. Cover and refrigerate for 1 hour before serving.

To assemble the dish. Shape the crab mixture into 24 small cakes or balls. Coat each crab cake with the bread crumbs.

Melt 4 tablespoons butter in a large heavy skillet over medium heat. Saute the crab cakes in batches until brown on all sides, 5 minutes per side. Add more butter, if needed, to complete sauteing the crab cakes. Serve with the green sauce.

Yield: makes 24 small crab cakes.

Ruth Epstein's Nesselrode Pie

To make the pie/pudding
1 tablespoon (1 envelope) unflavored gelatin
3 tablespoons dark rum
1 tablespoon cold water
1 1/2 cups heavy (whipping) cream
1/2 cup milk
pinch of salt
1/4 cup plus 2 tablespoons sugar
2 eggs, separated
2 cups Nesselrode, drained (see Note)
1 prebaked 9-inch pie shell (if serving as a pie)
1 ounce grated semisweet chocolate, grated, for garnish

In a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften.

In a saucepan, scald the cream and milk. Remove from heat and set aside to allow the mixture to cool slightly.

In the top of a double boiler, off the heat, whisk together the salt, 2 tablespoons of the sugar, and the egg yolks. In a steady stream, add the milk and cream to the mixture, stirring constantly. Set the top of the double boiler over simmering water and cook, stirring constantly, until the mixture is thick, 10 min. Do let the mixture boil. Remove from heat and stir in gelatin mixture. Set aside.

In a bowl, preferably copper, beat the egg whites with the remaining 1/4 cup sugar until stiff peaks form. Fold Nesselrode into the egg whites, then fold the mixture into the reserved gelatin mixture. Cover and refrigerate for 5 minutes.

Turn mixture into pie shell or spoon into 8 parfait glasses. Chill until firm. Garnish the pie or puddings with chocolate shavings.

Yield: Serves 8

Note: To make Nesselrode combine the following ingredients in a nonreactive container. Let macerate for at least 4 days or up to 2 weeks.