Lobster, Shrimp and Scallop Pasta

• 2 tbsp. parsley, chopped
• 1 tbsp. cornstarch
• 3 tbsp. lemon juice
• 1/2 tsp. black pepper
• 1 tsp. salt
• 10 fl. oz. chicken stock
• 1/2 cup white wine
• 4 oz. butter
• 2 tbsp. garlic, finely chopped
• 4 oz. snow pea pods, washed
• 1 red bell pepper, cut in 1-inch pieces
• 2 yellow squash, cut in 1/2-inch slices
• 6 oz. bay scallops, rinsed
• 16 md. shrimp, peeled and deveined
• 4 oz. lobster meat, cut in 1-inch pieces
• 2 lb. linguini, cooked and drained

1. In a large pan, saute all seafood in 2 oz.
2. butter until half cooked.
3. Remove from pan and set aside.
4. Keep warm.
5. Saute vegtables and garlic in remaining 2 oz.
6. of butter for 5 minutes.
7. Add wine and cook for 2 minutes.
8. Add chicken stock, salt and pepper and simmer for 5 minutes.
9. Mix lemon juice and corn starch and blend into chicken stock.
10. Return seafood to pan and simmer for 5 minutes.
11. Add chopped parsley and pour over cooked linguini.

parsley, cornstarch, lemon juice, black pepper, salt, chicken stock, white wine, butter, garlic, snow pea pods, red bell pepper, yellow squash, bay scallops, shrimp, lobster meat, linguini

Taken from www.foodgeeks.com/recipes/4854 (may not work)