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Lobster & Pesto Fettuccine

by Angelica Mastellos on April 23, 2021


  • 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
  • ½ cup grated Parmesan cheese + extra for plating
  • 1 tbsp unsalted butter
  • 1½–2 lbs lobster claw, leg and knuckle meat



  1. In a food processor bowl, place herbs, pine nuts, garlic, lemon, and ½ cup Parmesan cheese. Turn machine on and slowly stream olive oil in through the lid. Allow to blend well for a couple of minutes, adjust seasoning and reserve.
  2. Bring one gallon of salted water to a boil and cook fettuccine to al dente. In a sauté pan, heat lobster meat and butter together until lobster is just warmed through.
  3. Drain pasta and place it in a large serving bowl. Mix a generous amount of pesto into the pasta, add lobster and butter, and serve. Add extra Parmesan to each plate as desired.