Lobster Stew

INGREDIENTS

• 1 pound O’Neill lobster meat 
• 1 pound small cooked shrimp
• 1 pounds scallops cut in bite sized pieces
• 1 bottle bar clams with juice 
• 2 Tablespoons butter
• 1 cups chopped white onions
• cups chopped celery
• 6 medium potatoes, cubed
• salt and pepper to taste
• 1 ½-2 cups 18% cream
• ¼ cup butter
• Pinch of nutmeg(optional)

INSTRUCTIONS

• Heat the 2 tablespoons of butter in a frying pan over medium heat.
• Sauté the onion and celery.  Set aside.
• In a large pot add potatoes, cooked celery and onions, juices from seafood, salt and pepper and enough water to cover potatoes.
• Bring to a boil then reduce heat to simmer. Simmer until potatoes are al dente stirring occasionally. 
• Add scallops, cook 1 minute.
• Add the remaining bite sized seafood, nutmeg, butter and cream to the soup.