Tastes Like Soup Nazi' s
The Soup Kitchen International,
2 C. dry White Wine
1 Bay leaf
1 Onion, roughly chopped
1 clove Garlic
2 ribs Celery
1 Lobster (1 to 1 1/2 lbs.)
12 medium Shrimp, in the shell
24 mussels, well scrubbed
12 Sea Scallops
4 C. Heavy Whipping Cream
1 C. Milk
1 tsp. dried Thyme
1 Tbsp. minced fresh Parsley
1/4 tsp. dried Rosemary
1 C. fresh Spinach, well rinsed and washed
1/2 C. grated Carrot
1/2 tsp. fresh Lemon Juice
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.
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