Lobster, Shrimp And Scallop Pasta - cooking recipe

Ingredients

2 lbs linguine, cooked & drained
4 ounces lobster meat, 1 inch pieces
16 medium shrimp, 31/35 size peeled and deveined
6 ounces bay scallops
2 yellow squash, cut in half and 1/2 inches slices
1 red bell pepper, 1 inch pieces
4 ounces snow peas
2 tablespoons garlic, chopped fine
4 ounces butter
1/2 cup white wine
10 ounces chicken stock
1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons parsley, fresh and chopped

Preparation

Saute all seafood in 2 oz butter until half cooked, remove and set aside.
Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
Mix lemon juice and cornstarch and blend into chicken stock.
Return seafood to pan.
Simmer 5 minutes.
Add chopped parsley and serve over noodles.