Yield: 4 servings
|2 \N||Lobsters - (1 1/2 lbs ea); steamed and cooled|
|½ cup||Mint leaves|
|½ cup||Basil leaves|
|1 cup||Parsley leaves|
|2 \N||Garlic cloves|
|4 tablespoons||Capers; drained|
|4 mediums||Plum tomatoes; roughly chopped|
|1 tablespoon||Crushed red pepper|
|1 tablespoon||Freshly-ground black pepper|
|½ cup||Extra-virgin olive oil|
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. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5694 broadcast 12-23-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.