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Name: Roast Lobster with Basil Mint Pesto
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Basil Mint Pesto I; see *; 4 Whole Lobsters -; (1 3/4 lbs; 1 ts Grated lemon zest; 2 c Coarse bread crumbs; Panko; 2 tb Extra-Virgin Olive Oil

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INGREDIENTS

Basil Mint Pesto I; see *
4 Whole Lobsters -; (1 3/4 lbs
1 ts Grated lemon zest
2 c Coarse bread crumbs; Panko
2 tb Extra-Virgin Olive Oil

Servings

INSTRUCTIONS

* Note: See the ?Basil Mint Pesto I? recipe which is included in this collection. 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. This recipe yields ?? servings. Comments: 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 Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9757 broadcast 02-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-09-1997 Recipe by: John Ash

NOTES

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Roast Lobster with Basil Mint Pesto

Basil Mint Pesto I; see *
4 Whole Lobsters -; (1 3/4 lbs
1 ts Grated lemon zest
2 c Coarse bread crumbs; Panko
2 tb Extra-Virgin Olive Oil

* Note: See the ?Basil Mint Pesto I? recipe which is included in this  collection.    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. This  recipe yields ?? servings.    Comments: 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 Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK -  (Show # JA-9757 broadcast 02-02-1997) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    02-09-1997    Recipe by: John Ash

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Nutrition

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Serving Size: 1 Serving (110g)
Recipe Makes: 1 servings

Calories: 956
Calories from Fat: 956 (100%)

Amt Per Serving		% DV

	Total Fat 108g	144 %
	Saturated Fat 15.5g	78 %
	Monounsaturated Fat 51.9g
	Polyunsanturated Fat 35.7g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 3.2mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 956

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