Lobster & Shellfish Baked with Pasta in Parchment

“INN The Kitchen at Abingdon Manor”
A Collection of Most Requested Recipes

Entrees: Lobster & Shellfish Baked with Pasta in Parchment

Ingredients 
1 pound scallops (if larger cut in half)
1/2 pound uncooked shrimp, peeled
4 whole uncooked lobster tails, meat removed from shells
3/4 pound uncooked linguini
6 tbs finely chopped shallots
2 tbs chopped parsley
1/4 tsp red pepper flakes, or to taste salt to taste
1 tsp freshly ground black pepper
1/4 cup olive oil
1 cup chopped tomato
1 cup bottled clam juice
1 cup white wine
1/4 cup fresh basil, chopped
2 lemons thinly sliced
1/2 cup grated Parmesan cheese

Instructions 
Cut sheets of parchment paper large enough to center individual serving dishes (ceramic, scallop shells, shallow ramekins, etc.) with enough to pull the corners up and tie above the seafood mixture. Place one dish in center of each sheet. Cook the pasta al dente using the package directions. Drain and place in the serving dishes. Sauté the shallots, garlic and parsley with the red pepper flakes, salt and black pepper in olive oil in a large sauté pan for 2 minutes. Add the tomato and sauté for 4 minutes or until tomato is tender. Add the clam juice, wine and basil and bring to a simmer. Place the seafood on the pasta and spoon in equal amounts of the liquid making sure not to overflow the dish. Arrange lemon slices around inner edge. Gather the parchment at the top and tie with kitchen twine. Bake in a preheated 450 degree oven for 12-15 minutes. Remove the bundles to individual plates. Untie and open, sprinkle with grated cheese and serve immediately.