1. Clean, wash and dry the prawns and scallops. Clean the lobster tail, cut it in pieces with the shell on.
  2. Peel, de-seed and dice the tomatoes, saving all the juice.
  3. Heat 3 tablespoons of oil in a frying pan and add the basil. Fry to flavour the oil and then add the diced tomatoes and juice. Cook rapidly for five to ten minutes.
  4. Cook the pasta as per packet instructions.
  5. Heat the butter and oil in a large frying pan; add the spring onion, chilli and pepper to taste. Add the lobster and sear well on high heat. Next add the prawns and finally the scallops. Cook for 30 seconds and then add the wine and reduce for 1 minute.
  6. Add the cooked tomatoes to the seafood and mix well.
  7. Strain the pasta and add to the sauce, toss to combine. Serve immediately.

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