Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    lobsters - -- (1 1/2 lbs ea),
                        -- steamed and cooled
     1/2  cup           mint leaves
     1/2  cup           basil leaves
   1      cup           parsley leaves
   2                    garlic cloves
   4      tablespoons   capers -- drained
   4      medium        plum tomatoes -- roughly chopped
   1      tablespoon    crushed red pepper
   1      tablespoon    freshly-ground black pepper
     1/2  cup           extra-virgin olive oil

Preparation:

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 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5694)