Categories: Soups/stews, Fish/sea 
      Yield: 6 servings 
  
      2 c  Dry white wine                      4 c  Heavy whipping cream 
      1    Bay leaf                            1 c  Milk 
      1    Onion, roughly chopped              1 ts Dried thyme 
      1 cl Garlic                              1 tb Minced fresh parsley 
      2    Ribs celery                       1/4 ts Dried rosemary 
      1    Lobster (1- 1 1/2 lb)               1 c  Fresh spinach, chopped 
     12 md Shrimp in the shell               1/2 c  Grated carrot 
     24    Mussels, well scrubbed                   Salt & pepper to taste 
     12    Sea scallops                      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