Ingredients
- 2 (1 1/2 pound) lobsters, steamed and cooled
- 1/2 cup mint leaves
- 1/2 cup basil leaves
- 1 cup parsley leaves, plus chopped parsley leaves, for garnish
- 2 cloves garlic
- 4 tablespoons salt packed capers, rinsed and drained
- 4 medium canned plum tomatoes, roughly chopped
- 1 tablespoon freshly ground black pepper
- 1 tablespoon crushed chili 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 chili pepper and extra-virgin olive oil to form smooth paste. If needed, add a little more olive oil. Pour pesto into large serving bowl.
Cook fettuccine according to package instructions until al dente. Add lobster into the pasta cooking water for 1 minute. Drain well. Pour hot pasta and lobster into the bowl and toss like a salad until well mixed and serve immediately. Sprinkle with chopped parsley leaves.
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By Chef Mignemi
Arlington, tx
on July 20, 2008
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No really, that's it. WAY too much chili pepper flakes. My wife LOVES lobster, and she couldn't even handle this. Too spicy for her taste. I also thought I'd go above and beyond tonight and make fresh fettucine for the first time in my life...the pasta came out amazing...the dish didn't. Can't there be a "spicy" rating somewhere on the recipe??? Even though the recipe SAYS that there's red pepper in it, some people might not know exactly how spicy it's going to be in the end. Man, this sucks. I spent $26 on lobsters to make this too. Oh well...
So be warned...maybe cut the red pepper in half. Or by three quarters for God's sake. OR...if you can handle spicy food, you'll LOVE this! Hahahaha...
By evcamiscioli_37...
Orlando, FL
on June 02, 2007
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Is a kind of recipe I wouldnt do it again, but it was good.
By es303004_7297256
Athens, OH
on February 27, 2007
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great dish
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