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Lemon Basil Fettuccine
Lobster Piccata

Prep Time:

20 Minutes

Cook Time:

15 Minutes


4 Servings


Quick Prep

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

  • Kosher salt

  • Black pepper

  • 2 Tbsp. extra-virgin olive oil

  • 1 shallot

  • 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.

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