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 ts 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