Lobster Fettucine W/ Yellow Peppers, Proscuitto And Leeks

• 2 cups dry white wine
• 3 live 1/5 lb lobsters
• 3 tbs olive oil (divided)
• 4 med leeks, cleaned, trimmed, julienned
• 2 yellow peppers cored, seeded and thinly sliced
• 4 gloves garlic, minced
• 1.5 tbs fresh chopped oregano
• 1 cup whipping cream
• 2 cups torn fresh basil leaves
• 1/3 lb prosciutto, diced
• 1/3 cup pine nuts
• 1 lb linguine

1. Bring wine to boil in stock pot. Add lobsters, cover and steam for 20 min. Remove and cool. Strain cooking liquid and reserve. When cool enough, remove meat, reserving tomalley. Cut into bite sized pieces.
2. Heat two tablespoons oil in a lage skillet over med heat. Add leeks, peppers, garlic and oregano. Saute for 8 minutes. Add reserved cooking liquid, tomally, cream and cook over low heat for 3 minutes. Stir in lobster and basil. Season w/ salt and pepper to taste. Cover and keep warm.
3. Heat remaining one tablespoon of oil in a med, nonstick skillet over med-low heat. Add prosciutto and pine nuts and saute 8-10 minutes over low heat, or until prosciutto is crispy and pine nuts are golden.
4. Cook pasta.
5. Add pasta to sauce along w/ prosciutto-pine nut mixture and gently toss to combine.

white wine, lobsters, olive oil, leeks, yellow peppers, garlic, oregano, whipping cream, basil, pine nuts, linguine

Taken from www.epicurious.com/recipes/member/views/lobster-fettucine-w-yellow-peppers-proscuitto-and-leeks-52143871 (may not work)