How to make it

  • Combine white wine, bay leaf, onion, garlic, and celery in a noncreative 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 sic) 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 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 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.

Reviews & Comments 5

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    " It was excellent "
    elgourmand ate it and said...
    A really excellent seafood "soup". Tis a touch like Bouillabaisse but not quite as much work. A for sure 5 and thanks for the post
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    " It was excellent "
    txbackyardcook ate it and said...
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    " It was excellent "
    lunasea ate it and said...
    Sounds delicious and flavorful to me. Thanks you! :) Vickie
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    " It was excellent "
    mamalou ate it and said...
    This sounds delicious!
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    " It was excellent "
    elgab89 ate it and said...
    The recipe is perfect - like a seafood cream soup - yummy!
    Was this review helpful? Yes Flag

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