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Red Lobster Lobster, Shrimp and Scallop Pasta

2 pounds linguini, cooked and 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, 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

In a large sauté pan, sauté all seafood in 2 ounce. of butter until half cooked.

Remove from sauté pan and set aside.

Sauté vegetables and garlic in remaining 2 ounce. 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.

Chef’s Tip: This recipe makes four very large portions. Cut pasta recipe in half for a lighter presentation.

Beverage suggestions: Chenin Blanc, White Zinfandel

Servings: 4