| 1 | Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. |
| 2 | Bring to a boil. |
| 3 | Add the lobster, cover the pot and steam for 10 minutes. |
| 4 | Remove the lobster. |
| 5 | Add the shrimp, cover the pot, and steam for 5 minutes. |
| 6 | Remove the shrimp with tongs. |
| 7 | Add the mussels, cover the pot and steam until they open, about 5 minutes. |
| 8 | Remove the mussels with tongs, extract the meat, and discard the shells. |
| 9 | Discard any that do not open. |
| 10 | Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. |
| 11 | Cover the pot and steam for 3 minutes. |
| 12 | Remove the scallops with tongs. |
| 13 | Extract the lobster meat, reserving the shells. |
| 14 | Peel and devein the shrimp, reserving the shells. |
| 15 | Chop the meats into bite-sized portions; cover and set aside. |
| 16 | Return the seafood shells to the pot of broth and add 2 cups water. |
| 17 | Bring to a boil, and then reduce the heat and simmer for 30 minutes. |
| 18 | Strain the broth and return to the pan. |
| 19 | Bring the broth to a simmer over low heat. |
| 20 | Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. |
| 21 | Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. |
| 22 | Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. |
| 23 | Season with salt and pepper, and stir in the lemon juice. |
| 24 | Serve hot. |
| 25 | serves 6. |
