Lobster, Shrimp and Scallop Pasta

• linguine↗2 lbs

  cooked & drained

• lobster meat↗4 ounces

  1 inch pieces

• medium shrimp↗16 ounces

  31/35 size peeled and deveined

• bay scallops↗6 ounces
• yellow squash↗2

  cut in half and 1/2 inches slices

• red bell pepper↗1

  1 inch pieces

• snow peas↗4 ounces
• garlic↗2 tablespoons

  chopped fine

• butter↗4 ounces
• white wine↗1⁄2 cup
• chicken stock↗10 ounces
• salt↗1 teaspoon
• ground pepper↗1⁄2 teaspoon
• fresh lemon juice↗3 tablespoons
• cornstarch↗1 tablespoon
• tablespoons parsley, fresh and chopped↗2

Step-by-step instructions

1. 1

   Saute all seafood in 2 oz butter until half cooked, remove and set aside.

2. 2

   Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.

3. 3

   Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.

4. 4

   Mix lemon juice and cornstarch and blend into chicken stock.

5. 5

   Return seafood to pan.

6. 6

   Simmer 5 minutes.

7. 7

   Add chopped parsley and serve over noodles.