Louisiana Seafood

This combination of seafood is reminiscent of a clam bake but is much easier to make.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 2 shallots, chopped
  • 3 cloves garlic, minced
  • ¼ cup dry white wine
  • 2 Tbs. fresh dill, divided
  • ¼ tsp. fresh thyme leaves
  • 12 raw sea scallops
  • 8 large raw shrimp
  • 8 clams, scrubbed
  • 8 mussels, debearded
  • 2 frozen lobster tails (6 oz. each), thawed, chopped
  • 3 cups prepared yellow rice


  • In a large stock pot, combine shallots, garlic, and wine; bring to a simmer. Simmer until vegetables soften, about 5 minutes. Add 1 tablespoon fresh dill and thyme.
  • Add seafood except lobster; cover and cook for 6 to 8 minutes, shaking pot frequently, until shrimp curl, scallops are opaque, and clams and mussels open. Discard any clams and mussels that do not open.
  • Remove cover and add lobster; cook and stir until lobster is hot, about 2 to 3 minutes longer. Serve over hot cooked rice with remaining fresh dill.