Step 1

Combine the white wine, bay leaf, onion, garlic, and celery in a large nonreactive stockpot over medium heat. Bring to a boil.

Step 2

Add the lobster, cover the pot, and steam for 10 minutes. Remove the lobster and set aside.

Step 3

Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs and set aside.

Step 4

Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs and extract the meat. Set the meat aside, and discard the shells along with any mussels that do not open.

Step 5

Add 2 cups of water to the liquid in the pot, and bring to a boil.

Step 6

Add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.

Step 7

Extract the lobster meat, and peel and devein the shrimp, reserving all of the shells.

Step 8

Chop the lobster and shrimp meat into bite-size pieces, cover and set aside.

Step 9

Return the lobster and shrimp shells to the pot of broth and add 2 cups water.

Step 10

Bring to a boil, then reduce the heat and simmer for 30 minutes.

Step 11

Strain the solids from the broth, return the liquid to the pot, and bring it to a simmer over low heat.

Step 12

Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes.

Step 13

Return the lobster, shrimp, mussels, and scallops to the pot, and simmer for about 2 minutes.

Step 14

Stir in the spinach and carrots, and simmer for another 2 minutes, or until the spinach is just wilted.

Step 15

Season with salt and pepper, and stir in the lemon juice.