[Merendis]

Ulmo's suprise (yes i know Ulmo already has a recipe, but the guy liked to eat)
2c Dry white wine
1 Bay leaf
1 Onion, roughly chopped
1 cl Garlic
2 Ribs celery
1 Lobster (1- 1 1/2 lb)
12 md Shrimp in the shell
24 Mussels, well scrubbed
12 Sea scallops
4 c Heavy whipping cream
1 c Milk
1 t Dried thyme
1 tb Minced fresh parsley
1/4 ts Dried rosemary
1 c Fresh spinach, chopped
1/2 c Grated carrot
Salt & pepper to taste
1/2 ts 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.