2 cup dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster (1- 1 1/2 lb)
12 shrimp in the shell
24 mussels, well scrubbed
12 sea scallops
4 cup heavy whipping cream
1 cup milk
1 tsp dried thyme
1 Tbsp minced fresh parsley
1/4 tsp dried rosemary
1 cup fresh spinach, chopped
1/2 cup grated carrot
salt
pepper
1/2 tsp fresh lemon juice

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. 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, and 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 the meats into bite-sized portions; cover and set aside. 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. 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.