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Fettuccini and Lobster Alla Pantelleria

 

Fettuccini and Lobster Alla Pantelleria recipe
26

Yield

12

servings

Prep

15

min

Cook

20

min

Ready

45

min

 

Ingredients

2 ½ pounds lobsters
steamed and cooled
½ cup mint leaves
*
½ cup basil
*
1 cup parsley leaves
2 garlic cloves
*
4 tablespoons capers
drained
4 medium italian plum (roma) tomatoes
roughly chopped
1 tablespoon red pepper flakes
crushed
1 tablespoon black pepper
freshly ground
½ cup olive oil, extra-virgin

Directions

Bring 6 quarts water to boil and add 2 tablespoons salt.

Crack lobster shells and remove meat.

Cut tail into ½-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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 17851% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 365mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 37g
Vitamin A 19% Vitamin C 21%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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