3 tablespoons butter
3 ribs celery, thinly sliced
2 onions, chopped
1/2 teaspoon salt
1/2 sweet paprika
1/4 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1-1/2 cups seafood stock
1 bottle clam juice
2 yellow-fleshed potatoes, peeled and cubed
12-ounce haddock fillet, or cod, cut into 2-inch chunks
12-ounce sea scallops, halved horizontally
1 can frozen lobster meat, thawed and drained or 2 lobster tails
1 bag uncooked shrimp, shells off
3 cups 10% cream
1/4 cup chopped fresh parsley
In Dutch oven, melt butter over medium heat; fry celery, onions, salt, paprika and cayenne pepper, stirring occasionally, until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 1 minute.
Stir in seafood stock, and clam juice, scraping up any brown bits on bottom of pan. Add potatoes, bring to a boil. Reduce heat and simmer, covered and stirring occasionally, until potatoes are tender, about 15 minutes.
Stir in haddock or cod, scallops, shrimp, and lobster; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in cream and parsley. Stir until heated through, about 2 minutes.