recipes
Mediterranean Lobster Classic with Fresh Pasta Tossed
with Olive Tapenade and Roasted Red Peppers
with Olive Tapenade and Roasted Red Peppers
INGREDIENTS
8 oz. Lobster Classic
1/2 cup black olives, pitted (can be canned or jarred)
2 tsp. capers, rinsed (available in jars)
1 ea. garlic clove, small
1/8 cup olive oil, extra virgin
salt & freshly ground pepper, to taste
16 oz. fresh pasta of choice, blanched and hot
6 oz. roasted red peppers, cut julienne
(pre-roasted, available in jars)
4 ea. basil leaves roughly chopped
(can be substituted with 1 teaspoon of dried basil)
1/2 cup black olives, pitted (can be canned or jarred)
2 tsp. capers, rinsed (available in jars)
1 ea. garlic clove, small
1/8 cup olive oil, extra virgin
salt & freshly ground pepper, to taste
16 oz. fresh pasta of choice, blanched and hot
6 oz. roasted red peppers, cut julienne
(pre-roasted, available in jars)
4 ea. basil leaves roughly chopped
(can be substituted with 1 teaspoon of dried basil)
DIRECTIONS
In a food processor, pulse the olives, capers, garlic, oil, salt and black pepper until the ingredients are coarsely chopped and well blended. Remove the blade from the processor and fold in the Lobster Classic chunks. Reserve. As soon as pasta is cooked, drain off the water and place the pasta in a large serving bowl. Toss with Lobster tapenade, julienne of roasted red peppers, and basil. Serve immediately.
Makes 4 servings.
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Makes 4 servings.
Printable Version
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