Seafood Chipotle

This is a saucy mixture of lobster, scallops and shrimp, cooked in a chipotle cream sauce, then served over a bed of rice.

8    Jumbo shrimp, about 1/2 pound
8     Large scallops, about 3/4 pound
8     cloves Garlic, divided
2     tsp Salt, divided
3     tbsp Oil, divided
2     Chipotle peppers, packed in adobo sauce*
1/2     Small onion, chopped
     Juice of 1/2 lime
1     pound Uncooked lobster meat
1/4     cup Dry white wine
1/2     cup Whipping cream

Peel and devein the shrimp, leaving the tails intact. Place in a bowl. Rinse the scallops and pat dry; add to the shrimp.
Use a fork to mash together 4 cloves of garlic and 1 tsp of salt in a bowl. Add to the shrimp along with 2 tbsp of oil; mix well. Cover and refrigerate overnight.
The next day, place the chipotles, onion, lime juice and remaining garlic and salt in a food processor; pulse until a paste forms.
Heat the remaining tbsp of oil in a large skillet over medium-high heat. Add the chipotle mixture and the wine and bring to a boil. Add the shrimp and scallops along with the lobster. Cook, stirring constantly, 2 minutes. Add the cream, reduce the heat to medium-low, and cook until the seafood is opaque and cooked through, 2 to 3 minutes.

*You'll find canned chipotles in adobo sauce in the ethnic aisle of most supermarkets.

— www.mealsmatter.org