Fettuccini and Lobster Alla Pantelleria

50 minutes Prep: 30 minutes Cook: 20 minutes

333 calories per serving view nutrition facts

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2	each	lobsters	1 1/2 pounds each, steamed and cooled
1/2	cup	mint leaves
1/2	cup	basil
1	cup	parsley leaves
2	cloves	garlic
4	tablespoons	capers	drained
4	each	italian plum (roma) tomatoes	medium, roughly chopped
1	tablespoon	red pepper flakes
1	tablespoon	black pepper	ground
1/2	cup	olive oil, extra-virgin
1	x	pasta, fettuccine

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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Serving Size 180g

Amount per Serving

Calories 333 75% of calories from fat