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1
Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat.
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2
Bring to a boil.
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3
Add in the lobster, cover the pot and steam for 10 min.
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4
Remove the lobster.
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5
Add in the shrimp, cover the pot, and steam for 5 min.
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6
Remove the shrimp with tongs.
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7
Add in the mussels, cover the pot and steam till they open, about 5 min.
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8
Remove the mussels with tongs, extract the meat, and throw away the shells.
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9
Throw away any which don't open.
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10
Add in 2 c. water to the liquid in the pot, bring to a boil, and then add in the scallops.
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11
Cover the pot and steam for 3 min.
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12
Remove the scallops with tongs.
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13
Extract the lobster meat, reserving the shells.
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14
Peel and devein the shrimp, reserving the shells.
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15
Chop the meats into bite-sized portions; cover and set aside.
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16
Return the seafood shells to the pot of broth and add in 2 c. water.
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17
Bring to a boil, and then reduce the heat and simmer for 30 min.
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18
Strain the broth and return to the pan.
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19
Bring the broth to a simmer over low heat.
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20
Add in the cream, lowfat milk, thyme, parsley and rosemary and simmer till the mix thickens slightly, 5 min.
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21
Add in the lobster, shrimp, mussels, and scallops and simmer for 2 min.
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22
Stir in the spinach and carrots and simmer another 2 min just to wilt the spinach.
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23
Season with salt and pepper, and stir in the lemon juice.
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24
Serve warm.
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25
This recipe yields 6 servings.
