Fettuccine With Lobster Pantelleria-Style

Recipe Ingredients

2		Lobsters - (1 1/2 lbs ea) - steamed, cooled
1/2 cup	20g / 0.7oz	Mint leaves
1/2 cup	20g / 0.7oz	Basil leaves
1 cup	40g / 1.4oz	Parsley leaves - plus
		Chopped parsley leaves - for garnish
2		Garlic cloves
4 tablespoons	60ml	Salt-packed capers - rinsed, drained
4 tablespoons	60ml	Canned plum tomatoes - roughly chopped (medium)
1 tablespoon	15ml	Freshly-ground black pepper
1 tablespoon	15ml	Crushed chili pepper
1/2 cup	118ml	Extra-virgin olive oil
1 lb	454g / 16oz	Fettuccine

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F22) - from the TV FOOD NETWORK

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