Recipe for Lobster, Shrimp and Scallop Pasta 
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Yield:
4
Ingredients:
Amount Ingredient
2 lb linguini cooked, drained
4 oz lobster meat cut into 1" pieces
16 med shrimp - (31/35 size) peeled, deveined
6 oz bay scallops
2 x yellow squash cut in half,
then into 1/2" slices
1 x red bell pepper cut into 1" pieces
4 oz snow peas cleaned
2 tbl finely-chopped garlic
4 oz butter
1/2 cup white wine
10 oz chicken stock
1 tsp salt
1/2 tsp coarsely-ground black pepper
3 tbl fresh lemon juice
1 tbl cornstarch
Instructions:
Instructions: In a large saute pan, saute all seafood in 2 ounces of butter until half cooked. Remove from saute pan and set aside.

Saute vegetables and garlic in remaining 2 unces of butter for 5 minutes. Add white wine and cook for 2 minutes. Add chicken stock, salt and pepper and simmer 5 minutes.

Mix lemon juice and cornstarch and blend into chicken stock. Return seafood to pan and simmer 5 minutes. Add chopped parsley and pour over linguini to serve.

This recipe yields 4 servings.

Suggested Wine: Beverage suggestions: Chenin Blanc, White Zinfandel

NOTES : Chefs Tip -

This recipe makes four very large portions. Cut pasta recipe in half for a lighter presentation.

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