Pasta, Seafood

Fettuccine with Lobster alla Pantelleria

  • 2 one pounds Lobsters steamed & Cooled
  • 1/2 cups Basil, fresh
  • 1/2 cups Mint, fresh
  • 1 cups Parsley, fresh, chopped
  • 2 Garlic cloves
  • 1/4 cups Capers, rinsed & drained
  • 4 medium Tomatos, plum roughly chopped
  • 1 tablespoons Red pepper flakes
  • 3/4 tablespoons Black pepper
  • 1/2 cups Olive oil, virgin
  • 10 onces Fettuccine

    • 1. Bring 6 qts. of water to a boil, addabout 2 tbsp. salt.

    2. Crack lobster shells and remove meat and coral (roe) if any. Cut tail into 1/2” pieces and clawsinto thirds. Set aside tomalley liver).

    3. In blender, puree mint, basil, garlic, capers, tomatoes, red pepper flakes, black pepper, and olive oil to form a smooth paste.

    If needed, add a little moreoil.Combine with lobster meat, coral, and tomalley in large serving bowl.

    4. Cook fettuccine according to package instructions, until tender but still al dente, and drain well. Add hot pasta to the bowl with the lobster and toss like a salad until well mixed.

    Serve immediately.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dr. Clifford S. Jones of Revere, MA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!