Shellfish, Chard And Carrot Stew

Directions

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