Recipe - Roast Lobster With Basil Mint Pesto

4 Whole Lobsters, 1 Three fourths pounds
each
Basil Mint Pesto (Recipes
Follows)
2 cup Coarse Bread Crumbs, Panko
preferred
1 teaspoon Grated Lemon Zest
2 tablespoon Extra Virgin Olive Oil

BASIL MINT PESTO
2 cup Fresh basil leaves (firmly
packed)
1/3 cup Mint leaves (loosely packed)
1 tablespoon Peeled, finely chopped
garlic
3 tablespoon Lightly toasted pine nuts or
chopped almonds
1/3 cup Olive oil
1/3 cup Freshly grated Parmesan or
Asiago cheese
2 tablespoon Heavy cream (optional)
Salt and freshly ground
pepper

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 pestobread 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 MCRecipe Digest V1 #508 by Bill Spalding billspa@icanect.net
on Mar 10, 1997.