Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Dry white wine 4 c Heavy whipping cream
1 Bay leaf 1 c Milk
1 Onion, roughly chopped 1 ts Dried thyme
1 cl Garlic 1 tb Minced fresh parsley
2 Ribs celery 1/4 ts Dried rosemary
1 Lobster (1- 1 1/2 lb) 1 c Fresh spinach, chopped
12 md Shrimp in the shell 1/2 c Grated carrot
24 Mussels, well scrubbed Salt pepper to taste
12 Sea scallops 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

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