Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Dry white wine

  2. 1 Bay leaf

  3. 1 Onion - roughly chopped

  4. 10 Garlic cloves

  5. 2 Celery ribs

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

  7. 12 Shrimp in the shell (medium)

  8. 24 Mussels - well scrubbed

  9. 12 Sea scallops

  10. 4 cups 948ml Heavy whipping cream

  11. 1 cup 237ml Milk

  12. 1 teaspoon 5ml Dried thyme

  13. 1 tablespoon 15ml Minced fresh parsley

  14. 1/4 teaspoon 1 1/3ml Dried rosemary

  15. 1 cup 146g / 5.1oz Fresh spinach - chopped

  16. 1/2 cup 55g / 1.9oz Grated carrot Salt and pepper to taste

  17. 1/2 teaspoon 2 1/2ml Fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. 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. 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. 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. 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. 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.


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