About the Recipe
Our lemon basil pasta is a great canvas to showcase Maine's beautiful sea food.
2 8oz Packages of MDI Girl lemon basil fettuccini (cooked as directed)
2 Cooked 1 1/4– 1 1/2 pound Lobster Picked and cut up into bite size pieces. Tip (You can have fresh lobster steamed at the grocery store for you)
1 Medium zucchini or summer squash
2 Tbsp. extra-virgin olive oil
1/2 cup dry white wine
3 Tbsp. unsalted butter, cut into pieces
2 Tbsp. fresh lemon juice
1 Tsp Capers chopped
Chopped Basil and lemon wedges (for serving)
Cut zucchini into1/8 rounds. Heat olive oil in skillet and pan sear zucchini until edges are brown, set aside
For the sauce: Dice shallot and sauté in 1 tablespoon of butter over medium heat, until translucent. Add the lemon juice, wine, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the capers and remaining 2 tablespoons of butter and swirl to combine.
Toss the lobster and zucchini in the sauce, then toss with the cooked fettuccini. Garnish with chopped basil and lemon.