| 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 |
1. Peel and devein the shrimp, leaving the tails intact. Place in a bowl. Rinse the scallops and pat dry; add to the shrimp.
2. 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.
3. The next day, place the chipotles, onion, lime juice and remaining garlic and salt in a food processor; pulse until a paste forms.
4. 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.