| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 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 |
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. Yield: 4 servings Recipe By : MOLTO MARIO Posted to
MC-Recipe Digest V1 #274 Date: Sat, 2 Nov 1996 09:45:52 -0500 (EST)
From: Sue <suechef@sover.net>
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”