The extent of God’s love at Calvary is seen in both the infinite cost to Him of giving His one and only Son, and in the wretched and miserable condition of those He loved. God could not remove our sins without an infinite cost to both Himself and His Son. And because of their great love for us, both were willing—yes more than merely willing—to pay that great cost, the Father in giving His one and only Son, and the Son in laying down His life for us. One of the essential characteristics of love is the element of self-sacrifice, and this was demonstrated for us to its ultimate in God’s love at Calvary.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Soups/stews, Seafood	6	Servings

INGREDIENTS

2	c	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	ts	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

INSTRUCTIONS

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.
Serves 6.
Source: The New York Cookbook, Molly O'Neill, 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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