Linguini with Lobster & Bay Scallops

Linguini with Lobster & Bay Scallops

INGREDIENTS:

• 2 lbs. boiled lobster
• 1/2 lb. bay scallops
• 1/2 lb. linguini pasta
• 3 tablespoons EVOO
• 4 cloves garlic, minced
• 1 cup lobster broth
• 1/2 cup white wine
• 2 tablespoons chopped parsley
• 7-8 fresh basil leaves, julienned 
• grated Parmesan 

DIRECTIONS:

1. Boil the pasta until al dente and according to package directions.  Drain and set aside.
2. Boil the 2 lb. lobster for about 13 minutes.  Reserve 1 cup lobster broth.  Remove meat from shell (easier said than done!). Give the lobster meat a rough chop and set aside.
3. In a large skillet, heat olive oil at medium heat.  Add garlic and cook for 1-2 minutes.  Add bay scallops and cook for 30 seconds on each side.
4. Add white wine and then lobster broth.  Cook for another minute.
5. Add drained pasta, lobster, scallops, parsley, and basil.  Mix well for another minute.  Serve immediately with grated Parm.

-Derek