---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Fettuccini And Lobster Alla Pantelleria
  Categories: New, Text, Import
       Yield: 1 servings
  
  
         2    1 1/2 pound lobsters-steamed
   :          -and cooled
       1/2 c  mint leaves
       1/2 c  basil leaves
         1 c  parsley leaves
         2    cloves -- garlic
         4 TB capers -- drained
         4 md plum tomatoes -- roughly
   :          chopped
         1 TB crushed red pepper
         1 TB freshly ground black pepper
       1/2 c  extra virgin olive oil
   
   Bring 6 quarts water to boil and add 2 tablespoons
   salt.
   
   Crack lobster shells and remove meat. Cut tail into
   1/2-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.
   
   Yield: 4 servings
   
   Recipe By     : MOLTO MARIO
   
                                         Date: Sat, 2 Nov
   1996 09:45:52 -0500 (E
  
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