2 C. dry White Wine

1 Bay leaf

1 Onion, roughly chopped

1 clove Garlic

2 ribs Celery

1 Lobster (1 to 1 1/2 lbs.)

12 medium Shrimp, in the shell

24 mussels, well scrubbed

12 Sea Scallops

4 C. Heavy Whipping Cream

1 C. Milk

1 tsp. dried Thyme

1 T. minced fresh Parsley

1/4 tsp. dried Rosemary

1 C. fresh Spinach, well rinsed and washed

1/2 C. grated Carrot

1/2 tsp. 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 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 C. 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 C. 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.