This recipe is inspired by a dish served at one of my favorite local St. Louis restaurants and is the only item on the menu I order when I go there. The combination of the wonderfully briny and beautifully black squid ink pasta, delicate scallops, tender lobster meat, and sweet, succulent prawns immediately draw you in, then you’re surprised with the perfect finish of an added layer of acidity using lemon-infused olive oil, lemon juice, fresh parsley, and just a bit of heat from the chili flakes. Sweet, salty, acidic, and spicy!