Lobster, Shrimp and Scallop Pasta

2 pounds linguini, cooked and drained
4 ounces lobster meat, 1-inch pieces
16 medium shrimp, peeled and deveined
6 ounces bay scallops
2 yellow squash, cut in half, 1/2-inch slices
1 red bell pepper, 1-inch pieces
4 ounces snow peas, cleaned
2 tablespoons garlic, chopped fine
4 ounces butter
1/2 cup white wine
10 ounces stock
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons fresh parsley, chopped

In a large saute pan, saute all seafood in 2 ounce. of butter until half
cooked. Remove from saute pan and set aside. Saute vegetables and garlic
in remaining 2 ounce. of butter for 5 minutes. Add white wine and cook for
2 minutes. Add 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.
Serves 4.


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