2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic, minced
2 ribs celery, chopped
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
1/4 teaspoon dried sweet basil
1 cup fresh spinach, chopped
1/2 cup grated carrot
salt and freshly ground pepper to taste
1/2 teaspoon fresh lemon juice
Preparation
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 4 minutes. Remove the shrimp with a slotted spoon.
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 a slotted spoon.
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. 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 sweet basil 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.
