1 lb. fettuccine noodles
1/2 lb. scallops
1/2 lb. shrimp, cleaned
4 oz. lobster (optional)
1/2 c. sliced mushrooms
2 tbsp. butter
2 egg yolks
2 c. heavy cream
3/4 c. Parmesan cheese
2 tbsp. minced parsley

Cook fettuccine as directed. Saute seafood and mushrooms until just cooked, strain and reserve juice. Simmer juice and cream 5 minutes; add egg yolk and cheese. Heat; add fettuccine noodles, seafood, toss and sprinkle with parsley.