Cook fusilli and penne rigate pasta until al dente.

Drain pasta in a colander and rinse under cold water.

Keep pasta separate.

Sauté shrimp, bay scallops, lobster meat chunks, and whitefish quickly in butter.

Do not brown the seafood.

Pour lemon juice and chopped clams (if using) into the pan and reduce the liquid slightly.

Add heavy cream and broccoli florets to the pan.

Lower the heat to cook slowly just below simmering point.

Do not boil the sauce.

Season to taste with salt and white pepper.

Put the cooked pasta in the pan and slowly mix with a spoon until it blends with the sauce.

Sprinkle with Parmesan cheese and serve immediately.