Wild Ocean Seafoods

Home > Recipe of the Week! > Shellfish Recipes >   Lobster Claw and Pesto Fettuccine - July 31st 2008
	Our Price: Availability: Available for download now Product Code: RECIPE073108

Description   This is a fantastic recipe that is easy to make!  The entire prep takes less time that the pasta water takes to boil.  Enjoy the most succulent part of the Maine Lobster in this easy to prepare recipe! Lobster and Pesto Fettuccine Serves 4 Ingredients: 2 lbs Wild Ocean Seafoods Maine Lobster Claws 1 lb box fettuccine 2 cups fresh basil leaves, washed 1 cup fresh Italian parsley leaves, washed ¼ cup pine nuts, toasted 2 cloves garlic 1 lemon, zested and juiced ½ cup extra virgin olive oil or Oils of Aloha Kuai Herb Macadamia Oil (Reduce or skip the pine nuts) ½ cup grated Parmesan or Asiago cheese + extra for plating 1 Tbsp unsalted butter Prep: (Mis en place) In a food processor bowl, place the herbs, pine nuts, garlic, lemon zest, lemon juice, and the ½ cup Parmesan or Asiago cheese. Turn the machine on and slowly stream the olive oil in through the lid. Allow to blend well for a couple of minutes, adjust the seasoning and reserve. Remove Lobster Claw Meat from Shell and place in a bowl. Cooking: Bring one gallon of salted water to a boil and cook the fettuccine to al dente. In a sauté pan, heat the lobster meat and butter together until the lobster is just warmed through. Drain the pasta and place it in a large serving bowl. Mix a generous amount of the pesto into the pasta, add the lobster and butter, toss and serve. Plating: Serve to each plate using tongs. Add extra Parmesan or Asiago to each plate as desired. Garlic Bread is indicated

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