RECIPE FROM "SANDY'S
Contributed by Doree Donley
2 cups dry White Wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster (1 to 1 1/2 pounds)
12 medium Shrimp, in the shell
24 mussels, well scrubbed
12 sea scallops
4 cups heavy whipping cream
1 cup milk
1 teaspoons dried thyme
1 tablespoons minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, well rinsed and washed
1/2 cup grated carrot
1/2 teaspoon fresh lemon juice
Combine 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 steak 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 mussels 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 the tongs.
Extract the lobster meat, reserving the shells.
Peel and devein the shrimp, reserving the shells.
Chop the meat into bite-size pieces, cover and set aside.
Return the seafood shells to the pot of broth and add 2 cups water.
Bring to a boil, then reduce the heat and simmer for 30 minutes.
Strain the broth, and return it to the pan. Bring the broth to and simmer over low heat.
Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes.
Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes.
Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach.
Season with salt, pepper, and stir in the lemon juice.