Fettuccini & Lobster Alla Pantelleria
Fettuccini and Lobster Alla Pantelleria recipe
Yield
12 servingsPrep
15 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
lobsters
steamed and cooled |
|
| 118 | ml |
mint leaves
|
*
|
| 118 | ml |
basil
|
*
|
| 237 | ml |
parsley leaves
|
|
| 2 | each |
garlic cloves
|
*
|
| 6E+1 | ml |
capers
drained |
|
| 4 | medium |
italian plum (roma) tomatoes
roughly chopped |
|
| 15 | ml |
red pepper flakes
crushed |
|
| 15 | ml |
black pepper
freshly ground |
|
| 118 | ml |
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.
