Fettuccine With Lobster Alla Pantelleria
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     lobsters - -- (1 1/2 lbs ea),
                        -- steamed and cooled
     1/2           cup  mint leaves
     1/2           cup  basil leaves
  1                cup  parsley leaves
  2                     garlic cloves
  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
 

Preparation:

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.

 

Nutritional Information:

261 Calories (kcal); 27g Total Fat; (91% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 87mg Sodium