Recipe - Lobster Shrimp And Scallop Pasta

2 pound Linguini; cooked and drained
4 ounce Lobster meat; 1" pieces
16 md Shrimp (31/35 size); peeled
and deveined
6 ounce Bay scallops
2 Yellow squash; halved, 1/2"
slice
1 Red bell pepper; 1" pieces
4 ounce Snow peas; cleaned
2 tablespoon Garlic; chopped fine
4 ounce Butter
One half cup White wine
10 ounce Chicken stock
1 teaspoon Salt
One half teaspoon Coarsely ground pepper
3 tablespoon Fresh lemon juice
1 tablespoon Cornstarch
2 tablespoon 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 recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
17, 1998