Recipe - Fettuccini And Lobster Alla Pantelleria

2 1 One half pound lobsters;
steamed and cooled
One half cup Mint leaves
One half cup Basil leaves
1 cup Parsley leaves
2 Cloves garlic
4 tablespoon Capers; drained
4 md Plum tomatoes; roughly
chopped
1 tablespoon Crushed red pepper
1 tablespoon Freshly ground black pepper
One half 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 1/2inch 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.

Yield: 4 servings
Recipe By : MOLTO MARIO

Posted to MCRecipe Digest V1 #274

Date: Sat, 2 Nov 1996 09:45:52 0500 (EST)

From: Sue suechef@sover.net