Lobster Linguini

• 1 kg of cooked lobster, cooled
• 1/2 cup of mint leaves
• 1/2 cup of leaf basil
• 1 cup of chopped parsley, plus more for garnishing
• 2 garlic cloves
• 4 tablespoons of drained capers
• 4 ripe tomatoes or 1 tin of chopped tomatoes
• 1 tablebspoon of freshly-ground black pepper
• Chili pepper (to taste)
• 1/2 cup of olive oil

Shell the lobsters and remove the meat. Slice the tail and remove the meat from the claws. To make the pesto, in a blender, beat the mint, basil, parsley, garlic, capers and tomatoes with the black pepper and a minch of ground chili pepper. Add olive oil as necessary to make a creamy paste and reserve the pesto.

Cook the noodles according to the instructions on the packet. Just before they are done, add the lobster meat and cook 1 minute. Drain well. Place hot lobster and noodles on a platter, add pesto, mix well and garnish with chopped parsley.

Serve hot.