Shellfish, Chard And Carrot Stew

• 2 cups dry white wine
• 2 1 1/2-pound lobsters
• 2 pounds mussels, cleaned
• 1 tablespoon olive oil
• 1 cup chopped Swiss chard
• 1 cup sliced shiitake mushrooms
• 1 quart carrot consomme (see recipe)
• 1 pound fusilli or fettuccine, cooked, drained and chilled
• 1/2 cup fresh carrot juice
• 1 cup minced fresh tomato
• 1 tablespoon minced lemon rind
• 4 tablespoons minced basil
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

1. Place the wine in a tall pot over high heat and bring to a boil.
2. Add the lobsters, reduce heat to medium, cover and steam for 10 minutes.
3. Remove the lobsters and cool.
4. Return the lobster broth to the pot, bring to a boil, add the mussels, cover and steam to open, about 3 minutes.
5. Strain and reserve the broth.
6. When cool enough to handle, remove the mussels and lobster meat from the shell, chop the meat coarsely and set aside.
7. In a medium pot over medium heat, warm the olive oil.
8. Add the chard and saute briefly.
9. Add the shiitake mushrooms and saute briefly.
10. Add the reserved lobster-and-mussel broth and the carrot consomme and simmer for 3 minutes.
11. Add the lobster, mussels and pasta and simmer for 2 minutes.
12. Remove from heat.
13. Stir in carrot juice, tomato, lemon rind and basil.
14. Adjust seasoning with salt and pepper and serve in large soup bowls.

white wine, lobsters, mussels, olive oil, swiss chard, shiitake mushrooms, carrot, fresh carrot juice, tomato, lemon rind, basil, salt, fresh ground black pepper

Taken from cooking.nytimes.com/recipes/9009 (may not work)