Al's Seafood Bisque - from Al's Soup Kitchen, NYC

Ingredients 2 cups [500 ml] white wine
1 each bay leaf
1 each onion
1 clove garlic
2 Ribs celery
1 1/2 pounds lobster
12 medium shrimp
24 each mussels
12 each sea scallops
4 cups [900 g] heavy whipping cream
1 cup [250 ml] milk
1 teaspoon thyme leaves
1 tablespoon parsley leaves
1/4 teaspoon rosemary leaves
1 cup [6.7 g] spinach
1/2 cup [114 g] carrot
1 x salt and black pepper
1/2 teaspoon lemon juice
Directions
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 [500 ml] 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.
Serves 6.