Ingredients Jump to Instructions ↓

  1. 2 cups Dry white wine

  2. 1 Bay leaf

  3. 1 Onion, roughly chopped

  4. 1 clove Garlic

  5. 2 Ribs celery

  6. 1 Lobster (1- 1 1/2 lb)

  7. 12 mediums Shrimp in the shell

  8. 24 Mussels, well scrubbed

  9. 12 Sea scallops

  10. 4 cups Heavy whipping cream

  11. 1 cup Milk

  12. 1 teaspoon Dried thyme

  13. 1 tablespoon Minced fresh parsley

  14. teaspoon Dried rosemary

  15. 1 cup Fresh spinach, chopped

  16. cup Grated carrot

  17. Salt & pepper to taste

  18. teaspoon Fresh lemon juice

Instructions Jump to Ingredients ↑

  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.

  7. Bring to a boil, and then reduce the heat and simmer for 30 minutes.

  8. Strain the broth and return to the pan.

  9. 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.

  10. Serves 6.

  11. Source: The New York Cookbook, Molly O'Neill, 1993


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