Title: Fettuccini And Lobster Alla Pantelleria
Categories: New, Text, Import
Yield: 1 servings
2 1 1/2 pound lobsters-steamed
: -and cooled
1/2 c mint leaves
1/2 c basil leaves
1 c parsley leaves
2 cloves -- garlic
4 TB capers -- drained
4 md plum tomatoes -- roughly
: chopped
1 TB crushed red pepper
1 TB freshly ground black pepper
1/2 c extra virgin olive oil
Bring 6 quarts water to boil and add 2 tablespoons
salt.
Crack lobster shells and remove meat. Cut tail into
1/2-inch slices and claws into 3 pieces. Set aside
tomalley. In a blender, mix mint, basil, parsley,
garlic, capers, tomatoes, black and red pepper and
extra virgin olive oil to form smooth paste. If
needed, add a little more olive oil. Pour pesto and
lobster into large serving bowl. Cook fettuccine
according to package instructions until al dente and
drain well. Pour hot pasta in bowl with lobster and
toss like a salad until well mixed and serve
immediately.
