Lobster & Scallop Pasta with Sundried Tomato Sauce

Ingredients:

• 1 pound pasta (gemelli, penne, fettuccine)
• 2 Tablespoons extra-virgin olive oil
• 2 teaspoons minced fresh garlic
• 2 shallots, finely chopped
• 3/4 cup sundried tomatoes, chopped
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch crushed red pepper
• 1/4 cup dry white wine
• 1 (8 ounce) bottle Bar Harbor® Clam Juice
• 1/4 cup heavy cream
• 1/2 pound sea scallops, side muscles removed, cut in half
• 2 (6.5 ounce) cans Bar Harbor® Maine Lobster Meat, drained
• 1/2 cup grated Parmesan Cheese, divided

Directions:

1. Bring 3 - 4 quarts of water to a boil in a pasta pot. Cook selected pasta according to package instructions, reserve 1/4 cup pasta cooking water.
2. Heat olive oil in a large frying pan over medium heat. Add garlic and shallot, cook until fragrant, about 1 minute.
3. Add sundried tomatoes, salt, black pepper, red pepper, wine and clam juice. Stir and bring to a simmer. Cook for 5 - 8 minutes, until slightly reduced.
4. Add cream, scallops and lobster, cook and stir until scallops are cooked through, about 3 - 4 minutes. Add reserved pasta water. Stir to combine.
5. Add drained pasta back to pasta pot. Pour seafood sauce over the pasta and toss well with tongs.
6. Add 1/4 cup of Parmesan cheese to the pasta and toss well. Divide the pasta between bowls and garnish with remaining cheese. Leftovers can be refrigerated for two days.