It doesn't get much better than this!


  • 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 cream
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon dried rosemary
  • 1 cup fresh spinach, well rinsed and chopped
  • 1/2 cup grated carrot
  • Salt and freshly ground pepper, to taste
  • 1/2 teaspoon fresh lemon juice


Combine the white wine, bay leaf, onion, garlic, and celery in a nonreactive, 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, 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 all the meats 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 heat and simmer for 30 minutes. Strain the broth and return it 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, about 5 minutes. Add the seafood 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.

6 servings.

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Submitted 6/13/05.
Source: Molly O'Neill's New York Cookbook
Submitted By: Joy Bowers
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