• 1 Lemon Cut in Half
• 2 Quarts Water
• 8 Ounces Scallops
• 4 Ounces Smoked Salmon
• 1/2 Cup Vegetable Oil
• 1/2 Cup Sour Cream
• 1/4 Cup Lemon Juice
• 1/2 Cup Dill, Fresh Chopped
• 1 Small Clove of Garlic, Crushed
• 1 Cup Ripe Tomatoes Diced
• 2 Table Spoons Green Onion Chopped
• 1 Teaspoon Black Pepper
• 11 Ounces Linguine Cooked

Steam the lobsters and pick out the meat. Heat the water and lemon to boiling. Reduce the heat and add the scallops. Simmer for 1 minute. Remove and pat dry. Combine vegetable oil, sour cream, lemon juice, dill and garlic. Add scallops, smoked salmon, lobster and remaining ingredients. Toss well. Let stand covered at room temperature for 1 hour. Cook pasta. Drain and toss immediately with seafood mixture. (Ensure that the pasta is hot so that the seafood mixture does not make it cold). Serves 6.