Recipe courtesy of Mario Batali
Print
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 (1 1/2 pound) lobsters, steamed and cooled
  • 1/2 cup mint leaves
  • 1/2 cup basil leaves
  • 1 cup parsley leaves, plus chopped parsley leaves, for garnish
  • 2 cloves garlic
  • 4 tablespoons salt packed capers, rinsed and drained
  • 4 medium canned plum tomatoes, roughly chopped
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon crushed chili pepper
  • 1/2 cup extra-virgin olive oil
  • 1 pound fettuccine

Directions

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 chili pepper and extra-virgin olive oil to form smooth paste. If needed, add a little more olive oil. Pour pesto into large serving bowl.

Cook fettuccine according to package instructions until al dente. Add lobster into the pasta cooking water for 1 minute. Drain well. Pour hot pasta and lobster into the bowl and toss like a salad until well mixed and serve immediately. Sprinkle with chopped parsley leaves.

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