Instructions: 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 teaspoon of salt in a bowl. Add to the shrimp along with 2 tablespoons 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 tablespoon 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. Serve over rice.

This recipe yields 4 servings.

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