Yield: 6 Servings
Measure | Ingredient |
---|---|
2 cups | Dry white wine |
1 \N | Bay leaf |
1 \N | Onion, roughly chopped |
1 clove | Garlic |
2 \N | Ribs celery |
1 \N | Lobster (1- 1 1/2 lb) |
12 mediums | Shrimp in the shell |
24 \N | Mussels, well scrubbed |
12 \N | Sea scallops |
4 cups | Heavy whipping cream |
1 cup | Milk |
1 teaspoon | Dried thyme |
1 tablespoon | Minced fresh parsley |
¼ teaspoon | Dried rosemary |
1 cup | Fresh spinach, chopped |
½ cup | Grated carrot |
\N \N | 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.
Serves 6.
Source: The New York Cookbook, Molly O'Neill, 1993 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini