Fettuccine with Lobster alla Pantelleria Recipe

Name: Fettuccine with Lobster alla Pantelleria
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1-1/2 lb. each) lobsters, steamed and cooled; 1/2 cup mint leaves; 1/2 cup basil leaves; 1 cup parsley leaves; 2 cloves garlic; 4 tbsp. capers, drained; 4 md. plum tomatoes, roughly chopped; 1 tbsp. crushed red pepper; 1 tbsp. freshly ground black pepper; 1/2 cup extra-virgin olive oil

Servings: persons

2 (1-1/2 lb. each) lobsters, steamed and cooled
1/2 cup mint leaves
1/2 cup basil leaves
1 cup parsley leaves
2 cloves garlic
4 tbsp. capers, drained
4 md. plum tomatoes, roughly chopped
1 tbsp. crushed red pepper
1 tbsp. freshly ground black pepper
1/2 cup extra-virgin olive oil

1
Bring 6 quarts water to boil and add 2 tbsp.
2
salt.
3
Crack lobster shells and remove meat.
4
Cut tail into 1/2-inch slices and claws into 3 pieces.
5
Set aside tomalley.
6
In a blender, mix mint, basil, parsley, garlic, capers, tomatoes, black and red pepper and extra-virgin olive oil to form smooth paste.
7
If needed, add a little more olive oil.
8
Pour pesto and lobster into large serving bowl.
9
Cook fettuccine according to package instructions until al dente and drain well.
10
Pour hot pasta in bowl with lobster and toss like a salad until well mixed and serve immediately.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (1-1/2 lb. each) lobsters, steamed and cooled, 1/2 cup mint leaves, 1/2 cup basil leaves, 1 cup parsley leaves, and more.

Yes, Fettuccine with Lobster alla Pantelleria falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine with Lobster alla Pantelleria

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