Lobster, Shrimp And Scallop Pasta

Course : Fish
Serves: 4
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Ingredients:

2 pounds linguini -- cooked and drained
4 ounces lobster meat -- 1 inch pieces
16 medium shrimp -- (31/35 size), peeled and deveined
6 ounces bay scallops
2 medium yellow squash -- halved, 1/2 inch slice
1 medium red bell pepper -- 1 inch 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 / Directions:

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


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