Roast Lobster With Basil Mint Pesto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Import, New, Text | 4 | Servings | |
INGREDIENTS
| 4 | Whole Lobsters, 1 3/4 pounds | |
| each | ||
| Basil Mint Pesto, Recipes | ||
| Follows | ||
| 2 | c | Coarse Bread Crumbs, Panko |
| preferred | ||
| 1 | t | Grated Lemon Zest |
| 2 | T | Extra Virgin Olive Oil |
| 2 | c | Fresh basil leaves, firmly |
| packed | ||
| 1/3 | c | Mint leaves, loosely packed |
| 1 | T | Peeled, finely chopped |
| garlic | ||
| 3 | T | Lightly toasted pine nuts or |
| chopped almonds | ||
| 1/3 | c | Olive oil |
| 1/3 | c | Freshly grated Parmesan or |
| Asiago cheese | ||
| 2 | T | Heavy cream, optional |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
Split the lobsters in half lengthwise and gently crack the claws. Remove and discard the long thin intestinal tract that runs the length of the lobster and also the lumpy head sac that is located near the eyes. Remove and reserve the pale green liver or tomalley from the body cavity. Also remove and reserve the dark green coral (or roe) if present in the female. Prepare the Basil Mint Pesto and process in the tomalley and coral (if any). In a separate bowl, stir together the bread crumbs, zest and pesto to make a light mixture (not soggy). Add more bread crumbs if necessary. Divide and stuff each of the lobster halves with pesto-bread crumb mixture and drizzle with olive oil. Roast in a preheated 450 degree oven for 14 to 18 minutes or until lobsters are just cooked through. Meat should be moist and still very slightly translucent in the center. Serve immediately. Basil Mint Pesto: Plunge basil and mint leaves into a pan of boiling water for 5 to 10 seconds. Immediately drain and plunge basil and mint into a bowl of ice water to stop the cooking and set the bright green color. Drain and squeeze out excess water. Add basil mixture to a food processor or blender along with garlic, nuts and oil and puree. Transfer to a bowl and stir in cheese and cream. Correct seasoning with salt and pepper. Store covered in refrigerator for up to 5 days. Yield: approximately 1 cup Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Before splitting the lobster it can be humanely killed by inserting a knife decisively between its eyes. Alternately it can be killed by plunging in boiling court bouillion or water for 3 to 4 minutes. Unfortunately, we don't know which is preferable to the lobster! Recipe by: JOHN ASH SHOW #JA9757 Posted to MC-Recipe Digest V1 #508 by Bill Spalding <billspa@icanect.net> on Mar 10, 1997.
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 636
Calories From Fat: 260
Total Fat: 29.8g
Cholesterol: 17.6mg
Sodium: 233.2mg
Potassium: 1104mg
Carbohydrates: 79g
Fiber: 16.2g
Sugar: 1.2g
Protein: 20.7g