Seafood Medley, Grand Lido Negril

1 small lobster with shell (5 1/2 ounces total)
2 ounces shrimp or three jumbo shrimp
2 ounces scallops or six pieces
2 squash, cut small and blanched
2 carrots, cut small and blanched
1 full cup fettuccini, or 4 ounces cooked
1 tablespoon olive oil
1 tablespoon butter
1 cup white wine
1/4 cup sliced onion
2 bay leaves, broken small
2 teaspoons tarragon
1 teaspoon ginger
1 cup heavy whipping cream
1 tablespoon butter
Salt and pepper to taste
1/4 cup butter
1 teaspoon water
3 drops of lime

Heat oil and butter. First sauté lobster for five minutes. Remove from pan and sauté shrimp and scallops for two minutes. Put aside.

Melt 1 tablespoon butter and add onion, ginger, and bay leaves. When the onion is yellowish, add half of the tarragon and all the wine, reduce for five minutes. When liquid is almost dry, add heavy cream and whisk, then add salt and pepper to taste. When it thickens, add one cut butter, a little at a time, and stir, never letting the sauce boil. Stir constantly. Remove from stove and add 1/4 cup butter and 1 teaspoon water and three drops lime juice. Strain sauce and mix with the remaining tarragon.

Put pasta on plate, top with seafood.

Add blanched vegetables around dish. Pour tarragon sauce on top.