Courtesy of Red Lobster Senior Executive Chef Michael LaDuke
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.
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