Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil. Add the lobster; cover the pot, and steak 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 (mussels sic) 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 the tongs.

Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside.

Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it 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, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.

Serves 6.