Name: Fettuccine with Lobster Alla Pantelleria
Ingredients: 2 Lobsters - (1 1/2 lbs ea); steamed and cooled; 1/2 c Mint leaves; 1/2 c Basil leaves; 1 c Parsley leaves; 2 Garlic cloves; 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

A work is not to be judged by any effects on the bodies of men; such as tears, trembling, groans, loud outcries, agonies of body, or the failing of bodily strength. The influence persons are under is not to be judged of one way or other by such effects on the body. Scripture nowhere gives us any such rule. We cannot conclude that persons are under the influence of the true Spirit because we see such effects upon their bodies. This is not given as a mark of the true Spirit; nor on the other hand, have we any reason to conclude from any such outward appearances that persons are not under the influence of the Spirit of God. There is no rule of Scripture given us by which to judge spirits that either expressly or indirectly excludes such effects on the body, nor does reason exclude them.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
		Molto02	4	servings

INGREDIENTS

2		Lobsters – (1 1/2 lbs ea); steamed and cooled
1/2	c	Mint leaves
1/2	c	Basil leaves
1	c	Parsley leaves
2		Garlic cloves
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

INSTRUCTIONS

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. This
recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5694 broadcast 12-23-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected]
01-14-1997
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

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