Yield: 4 servings
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Seared snapper:
6 each 5-6 ounce pieces snapper filet
2 tablespoons butter
3 tablespoons seafood seasoning
Shellfish Pasta:
2 tablespoons butter
1 teaspoon garlic, chopped
12 sea scallops
12 shrimp
1 4-5 ounce Maine lobster tail, out of the shell or lobster meat
1 teaspoon seafood seasoning
2 teaspoon Italian seasoning
2 tablespoons tomato paste
2 each 14.5 ounce cans lobster bisque
4 plum tomoatoes, diced
1 pound linguini
salt and pepper to taste

Preheat oven to 400 degrees.

Heat a large nonstick skillet over high heat. Sprinkle the smapper with seafood seasoning. Melt the butter in the skillet and add the snapper. Cook intil a nice crust is formed and turn, cooking each side about 2-3 minutes. Move the fish to a baking sheet and finish cooking in the oven for 15-20 minutes or until the fish reaches 140-150 degrees (internal temperature)

Shellfish Pasta:
In a large nonstick skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the garlic, shrimp, scallops and lobster, and cook 2-3 minutes on each side until the seafood starts to turn white. Stir in the seafood seasoning, Italian seasoning, tomato paste and lobster bisque and bring to a simmer, stirring well. Add diced tomatoes and serve.

Divide pasta between 6 bowls and ladle over the Shellfish Pasta Sauce making sure to divide up the seafood. Tpo with seared snapper and serve.

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