500g (1 lb) Linguine pasta
⅓ cup butter
2 large shallots, finely diced
2-3 cloves garlic, finely minced
1½ cups whipping cream (35% milkfat)
½ cup freshly grated Parmesan cheese
2 Tbsp chopped parsley
1 can freeze lobster pieces, thawed and broken into pieces (alternately, you could use a cup or so of fresh cooked and cut-up lobster meat.)
12 -15 large scallops, foot removed
2 cups frozen, pre-cooked shrimp, thawed
salt and pepper to taste
Melt butter in a large frying pan.
Add shallots and saute until clear, add garlic and continue cooking for 1 minute then transfer to a bowl.
Add more butter if necessary, cook scallops until lightly browned on both sides (approximately 2-3 minutes per side)
Meanwhile, cook pasta according to package directions, until al dente, drain and reserve ⅛ cup pasta water.
Add lobster, shrimp, cream, and shallots/garlic mixture to pan with scallops.
Heat over medium/low temperature until cream comes to a low simmer.
Add Parmesan cheese, salt, pepper, and parsley to the seafood mixture, keep warm.
Add cooked linguine and pasta water to the seafood mixture, stir and serve immediately.
*TIP* – Heat dinner bowls/plates and serving bowl