Lobster, Shrimp and Scallop Pasta

1. 2 pounds linguini, cooked and drained
2. 4 ounces lobster meat, 1-inch pieces
3. 16 medium shrimp, peeled and deveined
4. 6 ounces bay scallops
5. 2 yellow squash, cut in half, 1/2-inch slices
6. 1 red bell pepper, 1-inch pieces
7. 4 ounces snow peas, cleaned
8. 2 tablespoons garlic, chopped fine
9. 4 ounces butter
10. 1/2 cup white wine
11. 10 ounces stock
12. 1 teaspoon salt
13. 1/2 teaspoon coarsely ground pepper
14. 3 tablespoons fresh lemon juice
15. 1 tablespoon cornstarch
16. 2 tablespoons fresh parsley, chopped

In a large saute pan, saute all seafood in 2 ounce. of butter until half cooked. Remove from saute pan and set aside. Saute vegetables and garlic in remaining 2 ounce. of butter for 5 minutes. Add white wine and cook for 2 minutes. Add 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. Serves 4.