Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        linguini -- cooked and drained
   4      ounces        lobster meat -- 1" pieces
  16      medium        shrimp -- (31/35 size), peeled
                        -- and deveined
   6      ounces        bay scallops
   2                    yellow squash -- halved, 1/2" slice
   1                    red bell pepper -- 1" pieces
   4      ounces        snow peas -- cleaned
   2      tablespoons   garlic -- chopped fine
   4      ounces        butter
     1/2  cup           white wine
  10      ounces        chicken stock
   1      teaspoon      salt
     1/2  teaspoon      coarsely ground pepper
   3      tablespoons   fresh lemon juice
   1      tablespoon    cornstarch
   2      tablespoons   fresh parsley -- chopped

Preparation:

1) In a large sauté pan, sauté all seafood in 2 oz. of butter until half cooked. 2) Remove from sauté pan and set aside. 3) Sauté vegetables and garlic in remaining 2 oz. of butter for 5 minutes. 4) Add white wine and cook for 2 minutes. 5) Add chicken stock, salt and pepper and simmer 5 minutes. 6) Mix lemon juice and cornstarch and blend into chicken stock. 7) Return seafood to pan and simmer 5 minutes. 8) Add chopped parsley and pour over linguini to serve. Suggested Wine: Chenin Blanc, White Zinfandel