*  Exported from  MasterCook  *
 
                  Fettuccini and Lobster Alla Pantelleria
 
 Recipe By     : MOLTO MARIO
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 -- roughly chopped
    1      tablespoon    crushed red pepper
    1      tablespoon    freshly ground black pepper
      1/2  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 1/2-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
 
 
 
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