Cook lobster and steam mussels. Meat quantity of lobster and mussels called for in recipe is measured after cooking and shelling so remove meat from shells, weigh, and set it aside. Chop uncooked haddock into bite-sized pieces. If scallops are small, leave whole; if large, cut into smaller bite-sized pieces. Place all seafood in refrigerator until called for in recipe.
In large saucepan, over medium heat, melt ¼ cup butter. Add the mushrooms, celery, onion, red pepper, and grated carrot. Reduce heat to medium low and cook, stirring frequently, for 2-4 minutes or until onion just starts to become translucent and the vegetables soften slightly. Add the minced garlic. Stirring constantly, sauté mixture just until garlic becomes fragrant (about 30-45 seconds). Do not let garlic scorch or vegetables to over-sauté. Return heat to medium and add the dry white wine and cook mixture until the wine has reduced by half or a little more, approximately 2-3 minutes.
Yield: 8 servings
[Copyright My Island Bistro Kitchen]