*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/Stews                      Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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
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