🫙 From the Spice Rack
Fettuccini and Lobster Alla Pantelleria
2 1 1/2 pound lobsters -- steamed and cooled 1/2 cup mint leaves 1/2 cup basil leaves 1 cup parsley leaves 2 cloves -- garlic 4 tablespoons capers -- drained 4 medium plum tomatoes...
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Ingredients8 items
Ingredients
- 21 1/2 pound lobsters -- steamed and cooled
- 1/2cupmint leaves
- 1/2cupbasil leaves
- 1cupparsley leaves
- 2clove-- garlic
- 4tablespooncapers -- drained
- 4medium plum tomatoes -- roughly chopped
- 1tablespooncrushed red pepper
Directions
- 1
2 1 1/2 pound lobsters -- steamed and cooled 1/2 cup mint leaves 1/2 cup basil leaves 1 cup parsley leaves 2 cloves -- garlic 4 tablespoons
- 2
Crack lobster shells and remove meat
- 3
Cut tail into 1/2-inch slices and claws into 3 pieces
- 4
Set aside tomalley
- 5
In a blender, mix mint, basil, parsley, garlic, capers, tomatoes, black and red pepper and extra virgin olive oil to form smooth paste
- 6
If needed, add a little more olive oil
- 7
Pour pesto and lobster into large serving bowl
- 8
Cook fettuccine according to package instructions until al dente and drain well