Shellfish, Chard And Carrot Stew

Preparation

1. Step 1

   Place the wine in a tall pot over high heat and bring to a boil. Add the lobsters, reduce heat to medium, cover and steam for 10 minutes. Remove the lobsters and cool. Return the lobster broth to the pot, bring to a boil, add the mussels, cover and steam to open, about 3 minutes. Strain and reserve the broth.

2. Step 2

   When cool enough to handle, remove the mussels and lobster meat from the shell, chop the meat coarsely and set aside.

3. Step 3

   In a medium pot over medium heat, warm the olive oil. Add the chard and saute briefly. Add the shiitake mushrooms and saute briefly. Add the reserved lobster-and-mussel broth and the carrot consomme and simmer for 3 minutes. Add the lobster, mussels and pasta and simmer for 2 minutes. Remove from heat.

4. Step 4

   Stir in carrot juice, tomato, lemon rind and basil. Adjust seasoning with salt and pepper and serve in large soup bowls.