Bring 2 quarts water to boil, add lobster base. Add lobster tails and cook for 5 minutes.
Add olive oil to a large skillet. Saute the shrimp, mussels, clams, and whitefish, covered, for 7 to 10 minutes. Season with salt, white pepper, and garlic. Place Sauteed seafood on bed of linguine. Set two lobster tails on side and garnish with alfalfa sprouts.
Recipe courtesy of Ken Harvey