Linguine with Shellfish Chardonnay Cream Sauce

Ingredients:
2 tablespoons FIVE STAR SHELLFISH STOCK
4 cups prepared FIVE STAR CHARDONNAY CREAM SAUCE
1 tablespoon chopped fresh tarragon
1 large pinch ground white pepper
6 ounces raw lobster meat, diced
6 ounces peeled and deveined raw shrimp, thawed and diced
6 ounces lump crab meat, picked over
1 pound dry linguine noodles
3 tablespoons butter
Fresh tarragon sprigs for garnish

Directions:
Whisk the SHELLFISH STOCK, tarragon and pepper into the prepared
CHARDONNAY CREAM SAUCE. Bring to a boil, cover and keep warm over
low heat. Cook the linguine noodles as per package directions. Meanwhile, melt
the butter in a saute pan. Add the lobster meat, shrimp and crab to the pan. Gently
cook over medium heat until lobster is just done. Stir cooked shellfish into the
warm sauce. When noodles are done, drain well and toss with warm shellfish
sauce. Divide equally among plates, garish with tarragon sprigs and serve.

This recipe produces 6 entree size portions.