Fettuccine with Lobster alla Pantelleria

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • 2 1 -1/2 pound lobsters, steamed and cooled
  • 1/2 cup mint leaves
  • 1/2 cup basil leaves
  • 1 cup parsley leaves
  • 2 cloves garlic
  • 4 tablespoons capers, drained
  • 4 medium plum tomatoes, roughly chopped
  • 1 tablespoon crushed red pepper
  • 1 tablespoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • 1 pound fettuccine
Directions
  • 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.


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