Lobster, Shrimp And Scallop Pasta

• 2 lbs linguine, cooked & drained
• 4 ounces lobster meat, 1 inch pieces
• 16 medium shrimp, 31/35 size peeled and deveined
• 6 ounces bay scallops
• 2 yellow squash, cut in half and 1/2 inches slices
• 1 red bell pepper, 1 inch pieces
• 4 ounces snow peas
• 2 tablespoons garlic, chopped fine
• 4 ounces butter
• 1/2 cup white wine
• 10 ounces chicken stock
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 3 tablespoons fresh lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons parsley, fresh and chopped

1. Saute all seafood in 2 oz butter until half cooked, remove and set aside.
2. Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
3. Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
4. Mix lemon juice and cornstarch and blend into chicken stock.
5. Return seafood to pan.
6. Simmer 5 minutes.
7. Add chopped parsley and serve over noodles.

linguine, lobster, shrimp, bay scallops, yellow squash, red bell pepper, snow peas, garlic, butter, white wine, chicken, salt, ground pepper, lemon juice, cornstarch, parsley

Taken from www.food.com/recipe/lobster-shrimp-and-scallop-pasta-304015 (may not work)