David'S Seafood Linguine

• 1 lemon
• 12 oz. dry linguine
• 1/2 lb. sea scallops, sliced 1/4-inch thick
• 1/2 lb. raw deveined shrimp
• 1/2 lb. lobster meat, cooked
• 1/4 c. olive oil
• 3 large red bell peppers, seeded and cut into slivers
• 2 cloves garlic, minced
• 1/4 tsp. crushed red pepper
• 3/4 c. chicken broth
• 3/4 c. fresh chopped parsley
• salt and pepper to taste
• 1/4 c. lemon juice
• 1/4 c. butter

1. Melt butter in oil in wide frying pan.
2. Cook peppers, garlic and crushed red pepper for 1 minute.
3. Remove peppers.
4. Add broth and lemon juice; bring to boil.
5. Add scallops and shrimp; cook until opaque.
6. Add lobster.
7. Remove fish from pan.
8. Add cooked pasta to liquid mixture in pan until coated.
9. Transfer pasta and sauce to serving dish; top with fish mixture, peppers and parsley. Top with fresh lemon zest.
10. Serves 4.

lemon, linguine, shrimp, lobster meat, olive oil, red bell peppers, garlic, red pepper, chicken broth, fresh chopped parsley, salt, lemon juice, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243621 (may not work)