| 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 |
T |
Capers, drained |
| 4 |
|
Plum tomatoes, roughly |
|
|
chopped |
| 1 |
T |
Crushed red pepper |
| 1 |
T |
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 -
jpmd44a@prodigy.com 01-14-1997 Recipe by: Mario Batali Converted by
MM_Buster v2.0l.
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