1-Step 1: Sauté the Vegetables Melt 2 tablespoons of the unsalted butter in a heavy-bottomed stock pot over medium heat. Add the diced onion, carrots, and celery, then sauté for 10 minutes until most of the moisture is drawn out. While that’s happening, prepare your seafood by chopping the salmon into bite-sized pieces and cutting any large scallops.

2-Step 2: Build the Broth Pour the 8 cups of chicken stock into the pot and bring it to a boil over high heat. Add the 4 chopped potatoes and cook for 8 minutes, or until they’re fork tender, then reduce the heat to medium. This is where the magic starts, as the flavors begin to blend.

3-Step 3: Add the Seafood Next, toss in the 400 grams of salmon and the 2 lobster tails, cooking for about 10 minutes until the salmon is firm but still slightly translucent. Remove the lobster tails, pull out the meat, chop it into bite-sized pieces, and put it back in the pot. Add the 400 grams of scallops and 400 grams of shrimp at this stage to keep them from overcooking.

4-Step 4: Finish and Season Stir in the 2 cups of heavy cream and the leaves from 2 sprigs of thyme. Add the remaining 2 tablespoons of unsalted butter, then season with 1 teaspoon of kosher salt and pepper to taste. Cover the pot and simmer for about 15 minutes, stirring occasionally, until all the seafood is fully cooked.