In a stock pot, sauté onions and garlic in olive oil and butter until tender.
Add all ingredients except lobster, scallops, fish and sour cream to pot.
Simmer covered for 30-40 minutes until the rice is completely cooked (overdone is okay).
Add lobster meat, fish and scallops. Simmer very low for 10 minutes.
Using a stick blender puree the entire pot of soup until very smooth. Note - You can also remove the meat from the pot with a strainer and blend that in your regular counter-top blender. Just put a cloth over the top so the lid doesn’t blow off with the hot liquid.