A creamy, rich seafood soup with a lemony tartness - a customer favorite and Shoebooties original.  Makes 24 servings

Ingredients:

    2 tablespoons butter                                           
    2 cups diced shallots                                          
    2 tablespoons minced garlic                                    
    1 & 1/2 tablespoon fresh or dried thyme                        
    1/2 teaspoon ground nutmeg                                     
    1/2 teaspoon dried mustard  - ground                           
    3 tablespoons fresh lemon juice                                
    1 cup white wine                                               
    2 quarts fish stock                                            
    2 quarts milk                                                  
    3 tablespoons seafood base                                     
    1 & 1/2 pound lobster meat  - chopped                          
    1 quart heavy cream                                            
    4 cups fresh spinach  - chopped                                
    Salt and pepper to taste                                       
    3 tablespoons cornstarch                                       
    1/2 cup fish stock

Directions:

1.  In large pot, melt butter over medium heat.

2.  Add shallots and saute for 1 minute,  constantly stirring.

3.  Add garlic and saute for another minute,  constantly stirring.

4.  Add thyme, nutmeg, mustard, lemon juice, and white wine and cook for 4 - 5 minutes.

5.  Add seafood stock and milk and bring to a boil.  Lower heat and simmer for 15 minutes.

6.  Add chopped lobster, seafood base, heavy cream, spinach, and salt and pepper.  Bring back to simmer.

7.  Mix cornstarch and fish stock together and slowly add to soup to thicken.