2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster (1- 1 1/2 lb)
12 shrimp in the shell
24 mussels, well scrubbed
12 sea scallops
4 cup heavy whipping cream
1 cup milk
1 ts dried thyme
1 tb minced fresh parsley
1/4 ts dried rosemary
1 cup fresh spinach, chopped
1/2 cup grated carrot
1/2 ts Fresh lemon juice
Combine the white wine, bay leaf, onion, garlic, and celery in a
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, and
then add the scallops. Cover the pot and steam for 3 minutes. Remove
the scallops with tongs. Extract the lobster meat, reserving the
shells. Peel and devein the shrimp, reserving the shells. Chop the
meats into bite-sized portions; cover and set aside.
Return the seafood shells to the pot of broth and add 2 cups water.
Bring to a boil, and then reduce the heat and simmer for 30 minutes.
Strain the broth and return 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, 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.