On top of the stove in a large deep sauté pan, heat 8-ounces of butter. Place scallops, shrimp and lobster meat (dusted in flour) in a pan. Cook on medium heat until golden brown. Add fresh garlic, scallions, mushrooms and simmer for approximately 3 to 5 minutes. Add white wine, clam juice, lemon and cook 3 to 5 minutes. Add tomatoes, seasoning and chicken broth. Cook for approximately 10 minutes. If sauce is too thick, dilute with a touch of clam juice or chicken broth. At this point, add fettuccini into seafood and toss with 4-ounces of solid butter cut into chunks.

Serve in a large deep pasta dish. Sprinkle with chopped fresh parsley and grated cheese, as desired.

Serves 4