2 c Dry white wine
1 Bay leaf
1 Onion, roughly chopped
1 cl Garlic
2 Ribs celery
1 Lobster (1- 1 1/2 lb)
12 md Shrimp in the shell
24 Mussels, well scrubbed
12 Sea scallops
4 c Heavy whipping cream
1 c Milk
1 ts Dried thyme
1 tb Minced fresh parsley
1/4 ts Dried rosemary
1 c Fresh spinach, chopped
1/2 c Grated carrot
Salt & pepper to taste 1/2 ts Fresh lemon juice
1. 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. 2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the
shrimp with tongs. 3. 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. 4. 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. 5. 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. 6. 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. 7. 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. Serves 6. Source: The New York Cookbook, Molly O’Neill, 1993