Name: Lobster, Shrimp and Scallop Pasta
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats			4	Servings

INGREDIENTS

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

INSTRUCTIONS

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" <catspaw@inetnow.net> on Feb
17, 1998

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