2 c dry white wine
1 bay leaf
1 onion, roughly chopped
2 ribs celery
1 lobster, 1 1/2 to 2 lbs
12 medium shrimp, in shell
24 mussels, well scrubbed
12 sea scallops
4 c heavy cream
1 c milk
1 tsp dried thyme
1 Tbsp minced fresh parsley
1/4 tsp dried rosemary
1 c fresh spinach, well rinsed and chopped
1/2 c grated carrot
salt and freshly ground black pepper to taste
1/2 tsp fresh lemon juice
1. Combine the white wine, bay leaf, onion, garlic and celery in a large stock pot over medium heat. Boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster, set aside and cool.
2. Add the shrimp to the boiling broth, cover the pot and steam for 5 minutes. Remove the shrimp with tongs, set aside to cool.
3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with the tongs, extract the meat and discard the shells.
4. add 2 cups of water to the liquid in the pot, bring to a boil and 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 meat into bite size pieces, cover and set aside.
6. Return the lobster and shrimp shells to the broth and add 2 more cups of water. Bring to a boil, then reduce heat to simmer for 30 minutes. Strain the broth and return it to the pot. Discard shells.