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Suggest a better descriptionBring 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
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1032 | ||
Calories from Fat: 990 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110g | 147 % | |
Saturated Fat 15.3g | 77 % | |
Monounsaturated Fat 79.2g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 54.3mg | 2 % | |
Potassium 765.8mg | 20 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 6.7g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1032
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