Fettuccini & Lobster Alla Pantelleria

This elegant yet simple dish brings the bright, sunny flavors of Pantelleria to your table. Sweet, tender lobster meat is paired with a robust, fresh pesto made from mint, basil, parsley, capers, and tomatoes. The result is a vibrant, aromatic sauce that clings perfectly to al dente fettuccini. It&# 226;ÂÂs a luxurious meal that feels special enough for a celebration but comes together quickly for a sophisticated weeknight dinner. The combination of fresh herbs and briny capers creates a complex flavor profile that highlights the natural sweetness of the lobster. Serve immediately for the best texture and flavor.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 44.5

Description

This elegant yet simple dish brings the bright, sunny flavors of Pantelleria to your table. Sweet, tender lobster meat is paired with a robust, fresh pesto made from mint, basil, parsley, capers, and tomatoes. The result is a vibrant, aromatic sauce that clings perfectly to al dente fettuccini. It&# 226;ÂÂs a luxurious meal that feels special enough for a celebration but comes together quickly for a sophisticated weeknight dinner. The combination of fresh herbs and briny capers creates a complex flavor profile that highlights the natural sweetness of the lobster. Serve immediately for the best texture and flavor.

Ingredients

2 1/2 pound lobsters, steamed and cooled
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
1 cup fresh parsley leaves
2 cloves garlic
4 TB capers, drained
4 medium plum tomatoes, roughly chopped
1 TB crushed red pepper
1 TB freshly ground black pepper
1/2 cup extra virgin olive oil
1 pound fettuccine
2 TB salt, for pasta water

Directions

1
Bring a large pot of water to a boil and add 2 tablespoons of salt.
2
Cook the fettuccine according to package instructions until al dente, then drain well.
3
While the pasta cooks, crack the lobster shells and remove the meat.
4
Cut the lobster tail meat into 1/2-inch slices and break the claw meat into 3 pieces.
5
In a blender, combine the mint, basil, parsley, garlic, capers, chopped tomatoes, crushed red pepper, black pepper, and olive oil.
6
Blend the mixture until it forms a smooth, vibrant green paste.
7
If the pesto is too thick, add a little more olive oil to reach your desired consistency.
8
Place the cooked, drained pasta and lobster pieces into a large serving bowl.
9
Pour the fresh pesto over the pasta and lobster.
10
Toss everything together thoroughly, like a salad, until the pasta is evenly coated and well mixed.
11
Serve immediately while warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 44.5kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 46.0mg16%
Sodium 150.0mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 9.5g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This dish is best served immediately. The pasta will absorb the pesto and become dry if left to sit. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the texture of the lobster may become rubbery upon reheating.

Ingredient Substitutions: If fresh lobsters are unavailable, you can use frozen cooked lobster meat, ensuring it is fully thawed and drained before adding to the pasta. For a milder heat, reduce the amount of crushed red pepper.

Tips: Save the lobster tomalley (the green substance in the body cavity) if you enjoy it; it can be mixed into the pesto for a richer, deeper flavor, though it is optional. Ensure the pasta water is well-salted to season the pasta from the inside out.

Keywords: fettuccini, lobster, italian, pasta, pesto, mint, basil, capers, summer, seafood, dinner, fresh, herbs, tomatoes, olive oil, garlic, pantelleria, al dente, quick, easy

Read it online: https://www.chefs-mate.com/recipe/fettuccini-lobster-alla-pantelleria/