Roast lobster with basil mint pesto

Yield: 1 servings

Measure Ingredient
4 \N Whole Lobsters -; (1 3/4 lbs ea)
\N \N Basil Mint Pesto I; see * Note
2 cups Coarse bread crumbs; Panko preferred
1 teaspoon Grated lemon zest
2 tablespoons 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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: John Ash

Converted by MM_Buster v2.0l.

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