Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          dry white wine
   1                    bay leaf
   1                    onion -- roughly chopped
  10      milliliters   garlic
   2      ribs          celery
   1                    lobster -- (1- 1 1/2 lb)
  12      medium        shrimp in the shell
  24                    mussels -- well scrubbed
  12                    sea scallops
   4      cups          heavy whipping cream
   1      cup           milk
   1      teaspoon      dried thyme
   1      tablespoon    minced fresh parsley
     1/4  teaspoon      dried rosemary
   1      cup           fresh spinach -- chopped
     1/2  cup           grated carrot
                        salt & pepper to taste
     1/2  teaspoon      fresh lemon juice

Preparation:

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.