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1
Combine the white wine, bay leaf, onion, garlic and celery in a large
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2
stock pot over medium heat. Boil. Add the lobster, cover the pot.
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3
and steam for 10 minutes. Remove the lobster, set aside and cool.
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4
Add the shrimps to the boiling broth, cover the pot and steam for
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5
5 minutes. Remove the shrimps with tongs, set aside and cool.
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6
Add the mussels, cover the pot and steam until they open,
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7
about 5 minutes. Remove the mussels with the tongs,.
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8
extract the meat and discard the shells.
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9
Add 2 cups of water to the liquid in the pot, bring to a boil and
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10
add the scallops. Cover the pot, and steam for 3 minutes.
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11
Remove the scallops with the tongs.
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12
Extract the lobster meat, reserving the shells. Peel and devein the
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13
shrimps, reserving the shells. Chop the meat into bite-size pieces,
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14
cover and set aside.
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15
Return the lobster and shrimp shells to the broth and add 2 more
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16
cups of water. Bring to a boil, then reduce heat to simmer for
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17
30 minutes. Strain the broth and return it to the pot. Discard shells.
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18
Bring the broth to a simmer over low heat. Add the cream, milk and
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19
herbs and simmer until mixture thickens slightly, about 5 minutes.
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20
Add the seafood and simmer for 2 minutes. Stir in the spinach and
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21
carrots and simmer another 2 minutes to just wilt the spinach.
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22
Season with salt, pepper, and lemon juice. Serve hot.
