Red Lobster's Lobster, Shrimp And Scallop Pasta Recipe
Serving Size: 4
2 pounds linguini -- cooked, drained
4 ounces lobster meat -- cut into 1" pieces
16 medium shrimp - (31/35 size) -- peeled, deveined
6 ounces bay scallops
2 yellow squash -- cut in half,
then into 1/2" slices
1 red bell pepper -- cut into 1" pieces
4 ounces snow peas -- cleaned
2 tablespoons finely-chopped garlic
4 ounces butter
1/2 cup white wine
10 ounces chicken stock
1 teaspoon salt
1/2 teaspoon coarsely-ground black pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons chopped fresh parsley
In a large saute pan, saute all seafood in 2 ounces of butter until half cooked.
Remove from saute pan and set aside.
Saute vegetables and garlic in remaining 2 unces of butter for 5 minutes.
Add white wine and cook for 2 minutes.
Add chicken 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.
This recipe yields 4 servings.