As promised here is the recipe we received when we interviewed John Quiqley from the Red Onion

Serves 2 people

Ingredients

• 1 x 2lb Lobster (or smaller) halved
• Approx 12 Queen Scallops on the shell washed
• 16-20 rope mussels (de-bearded and washed)
• 4 live langoustines tails split
• 8 oz Spaghetti (dry weight)
• 4 clove garlic
• 4 tbsp chopped parsley
• Juice and zest of 1 lemon
• 4 tbsp olive oil
• 4 oz unsalted butter
• salt & pepper
• 3 fl oz dry white wine

1. Cook spaghetti according to the packet instructions.
2. Put butter, parsley, garlic, zest & juice in food processor and blend until  thoroughly mixed.
3. Heat large heavy based oven to stovetop frying pan (large enough to fit the shellfish)  till smoky hot, add lobsters cut side down and cook for 3 to 4 mins over high heat, add all the other shellfish and sauté for 1 min over high heat.
4. Put pan in preheated oven gas 9/220C for 5/6 mins.
5. Remove and add wine to pan, deglaze pan by  moving  and tossing  shellfish to pick up any carmalised bits of shellfish from pan.
6. Add butter and gently mix shellfish till well coated over medium heat.
7. Add spaghetti and toss together and divide between two plates.