Seafood Spaghetti - cooking recipe

Ingredients

1 lb shrimp, uncooked and peeled
1 lb sea scallops
1 lobster, cooked
1 lb thin spaghetti
4 tablespoons olive oil
3 tablespoons butter, cut in chunks
4 garlic cloves, chopped
1/2 cup white wine
1 lemon, juice of
2 tablespoons fresh parsley, chopped
1 tablespoon cornstarch
1/4 teaspoon red pepper flakes, to taste
salt and pepper, to taste

Preparation

Buy lobster already cooked from seafood department.
Put on water to boil for spaghetti.
Peel shrimp, cut scallops into half or fourths - depending on how you like to eat them. Take lobster meat out of shell and chop.
Put spaghetti on to cook.
Heat olive oil in skillet, add garlic to saute - do not brown.
Add shrimp and saute for about 2 min or until starting to turn pink.
Add scallops and saute for another 1 or 2 min, keeping heat high, but do not burn.
Add wine and lemon juice and stir to combine. Bring to a boil, then reduce heat a little. (med-high - just on the verge of bubbling, but not too hot or you'll overcook the seafood.
Add salt and pepper.
Add lobster meat and combine.
Add red pepper flakes.
Add the butter and swirl.
Is your pasta done? If so, drain and put into pot to stay warm.
Add the parsley flakes.
At this point, your sauce may have thickened to your liking. Poor over pasta. If you would like your sauce a bit thicker, sprinkle corn starch over the sauce and stir it in and keep stirring until the sauce thickens a bit. It is still going to be a brothy sauce, but it will thicken. Once thick, turn down heat.
If you haven't finished cooking your pasta, do that now, drain, and poor the tall the sauce over the pasta and combine.