Lobster, shrimp & scallop cioppino

Courtesy of Red Lobster Senior Executive Chef Michael LaDuke
Serves 6

Ingredients

• 12oz Chardonnay or other white wine
• 32-33.8oz Bloody Mary mix
• 2 tsp Lobster Base
• juice of 1 lemon
• 1 bunch green onion, sliced
• 1 red pepper, diced
• 2 Tbsp parsley, chopped
• 1 cup basil, chopped
• 6 Roma or plum tomatoes, diced
• 1 Tbsp olive oil
• 3 cloves garlic, chopped
• 1 lb large shrimp, peeled and deviened
• 1 lb sea scallops
• 6 ea 2-3 oz Maine Lobster tails, split in half
• 1 lb Linguini, cooked
• salt and pepper, to taste

Preparation

1. In a large bowl, mix the wine, Bloody Mary mix, lobster base, lemon juice, green onions, red pepper, parsley, basil and diced tomatoes and set aside.

2. In a large stockpot, sauté the 1 Tbsp olive oil and garlic for 3-5 minutes over medium high heat.

3. Pour the Bloody Mary mixture into the pot and bring to a boil. Add in the shrimp, scallops, and lobster tails and stir well, cooking 7-10 minutes until the seafood is done.

4. Serve this dish in large soup or pasta bowls, with a mound of pasta in the center, seafood piled around, and broth poured over the top.

*Note: "I used Better Than Bouillon brand lobster base, found near the canned chicken stock. This is a highly reduced stock made into a paste. It is wonderful, rich broth filled with seafood and topped with fresh fish is great served with fresh sourdough bread." – Chef LaDuke

Read on for a yummy recipe for seafood macaroni and cheese. It makes a great side dish for Thanksgiving or anytime.