| Serves: 4 |
| INGREDIENTS |
| 2 pounds linguini, cooked and
drained 4 ounces lobster meat, 1 inch pieces 16 each Medium Shrimp (31/35 size), peeled & 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 chicken stock 1 teaspoon salt 1/2 teaspoon coarsely ground pepper 3 tablespoons fresh lemon juice 1 tablespoon cornstarch 2 tablespoons fresh parsley, chopped |
| PREPARATION: |
| 1) In a large sauté pan, sauté all seafood in
2 oz. of butter until half cooked. 2) Remove from sauté pan and set aside. 3) Sauté vegetables and garlic in remaining 2 oz. of butter for 5 minutes. 4) Add white wine and cook for 2 minutes. 5) Add chicken stock, salt and pepper and simmer 5 minutes. 6) Mix lemon juice and cornstarch and blend into chicken stock. 7) Return seafood to pan and simmer 5 minutes. 8) Add chopped parsley and pour over linguini to serve. |
