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Name: Roast Lobster with Basil Mint Pesto
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Salt; 2 tb Extra Virgin Olive Oil; 1 tb Peeled, finely chopped; 1 ts Grated Lemon Zest; 1/3 c Freshly grated Parmesan or; Basil Mint Pesto (Recipes; 2 c Coarse Bread Crumbs, Panko; 1/3 c Mint leaves (loosely packed); 2 tb Heavy cream (optional); 4 Whole Lobsters, 1 3/4 pounds; 2 c Fresh basil leaves (firmly; 3 tb Lightly toasted pine nuts or; 1/3 c olive oil

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INGREDIENTS

Salt
2 tb Extra Virgin Olive Oil
1 tb Peeled, finely chopped
1 ts Grated Lemon Zest
1/3 c Freshly grated Parmesan or
Basil Mint Pesto (Recipes
2 c Coarse Bread Crumbs, Panko
1/3 c Mint leaves (loosely packed)
2 tb Heavy cream (optional)
4 Whole Lobsters, 1 3/4 pounds
2 c Fresh basil leaves (firmly
BASIL MINT PESTO
3 tb Lightly toasted pine nuts or
1/3 c olive oil

Servings

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 dont know which is preferable to the lobster! Recipe by: JOHN ASH SHOW #JA9757 Posted to MC-Recipe Digest V1 #508 by Bill Spalding on Mar 10, 1997.

NOTES

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Roast Lobster with Basil Mint Pesto

Salt
2 tb Extra Virgin Olive Oil
1 tb Peeled, finely chopped
1 ts Grated Lemon Zest
1/3 c Freshly grated Parmesan or
 Basil Mint Pesto (Recipes
2 c Coarse Bread Crumbs, Panko
1/3 c Mint leaves (loosely packed)
2 tb Heavy cream (optional)
4 Whole Lobsters, 1 3/4 pounds
2 c Fresh basil leaves (firmly
 BASIL MINT PESTO
3 tb Lightly toasted pine nuts or
1/3 c olive oil

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 dont 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.

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Nutrition

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Serving Size: 1 Serving (12g)
Recipe Makes: 4 Servings

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

Amt Per Serving		% DV

	Total Fat 11.2g	15 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 2.2mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0.1g	0 %
	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: 100

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