Title: Lobster, Shrimp and Scallop Pasta
Categories: None
Yield: 4 Servings

2 lb Linguini; cooked and drained
4 oz Lobster meat; 1" pieces
16 md Shrimp (31/35 size); peeled
-and deveined
6 oz Bay scallops
2 Yellow squash; halved, 1/2"
-slice
1 Red bell pepper; 1" pieces
4 oz Snow peas; cleaned
2 tb Garlic; chopped fine
4 oz Butter
1/2 c White wine
10 oz Chicken stock
1 ts Salt
1/2 ts Coarsely ground pepper
3 tb Fresh lemon juice
1 tb Cornstarch
2 tb Fresh parsley; chopped

1) In a large saut‚ pan, saut‚ all seafood in 2 oz. of butter until half
cooked.

2) Remove from saut‚ pan and set aside.

3) Saut‚ 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

NOTES : This recipe makes four very large portions. Cut pasta recipe in
half for a lighter presentation.
Recipe by: Red Lobster

Posted to recipelu-digest by "Valerie Whittle" on Feb
17, 1998