Yield: 6 Servings
|2 cups||Dry white wine|
|1||Onion, roughly chopped|
|1||Lobster (1- 1 1/2 lb)|
|12 mediums||Shrimp in the shell|
|24||Mussels, well scrubbed|
|4 cups||Heavy whipping cream|
|1 teaspoon||Dried thyme|
|1 tablespoon||Minced fresh parsley|
|¼ teaspoon||Dried rosemary|
|1 cup||Fresh spinach, chopped|
|½ cup||Grated carrot|
|Salt & pepper to taste|
|½ teaspoon||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.
Source: The New York Cookbook, Molly O'Neill, 1993 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini