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This dish is just as good on the holiday table as it is for a patio dinner in the summer.


  • >2 small lobster tails
  • >1lb small bay scallops
  • >1lb crab meat (cooked)
  • >1lb \"salad size\" shrimp (already cooked)
  • >1/4 cup olive oil (garlic infused is best)
  • >1 clove garlic, chopped
  • >2 lemons
  • >2 tblspns parsley
  • >Sprinkling of basil
  • >1lb linguine, or any thin pasta


  • Boil the lobster tails until the shells are red and the meat is firm, about 8-10 minutes.
  • Remove the meat and cut it into small pieces.
  • Saute the scallops in olive oil until firm and opaque-let the edges start to brown just a bit in the oil before removing from heat.
  • Cook the pasta.
  • Hand squeeze 1 lemon and mix the juice, the oil, the garlic, the basil and 1 tblspn of parsley.
  • Add the lobster, scallops, crab and shrimp and toss and mix thoroughly.
  • When pasta is finished, toss it in as well.
  • Cover and refrigerate over night.
  • The next day, hand squeeze the 2nd lemon and add the juice, the 2nd tblspn parsley and another sprinkling of basil and mix it thoroughly.
  • My favorite wine for this dish is pinot grigio, no matter if it's for the holidays or on the patio. Pinot grigio is a light, crisp wine and I think it compliments the seafood perfectly.

Categories: Main Dish  Misc. Salad  Shellfish 
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