Clay Hill Farm's Seafood Scampi

1- to 1-1/4 lb. lobster, or 4 oz. lobster meat

8 large shrimp, peeled and deveined, tails left on

10 scallops

1/2 lb. pasta (restaurant uses fresh lemon-pepper linguine, but you could use dried pasta instead)

2 T. olive oil

1 1/2 c. white wine

Juice from 1/2 lemon

2 T. chopped fresh parsley

1 clove garlic, chopped

1/2 stick (4 T.) salted butter

If using a whole lobster, cook it in simmering water for 20 minutes. Let cool and pick out the meat. Discard the shells and set the meat aside.

Bring a large pot of salted water to a boil for the pasta. If using dry pasta, add it to the boiling water at this point.

Heat the olive oil in a large saute pan. If using fresh pasta, add it to the boiling water at this point. Don't forget to stir it a few times as it cooks.

Add the shrimp and scallops to the saute pan. Stir immediately to coat the seafood with oil. Let cook a minute or two, until the shrimp turns pink. Add the white wine and bring to a simmer. Let simmer until the liquid is reduced a little. Add the lemon juice, chopped parsley, garlic and lobster meat.

Turn off the heat on the stove and add the butter to the pan. Let it slowly melt into the sauce as you swirl the pan.

Drain the pasta, add to the pan and toss. Serve immediately.

Makes 2 servings.