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Ingredientes
- 4 whl Lobsters, 1 3/4 pounds each
- Â Â Basil Mint Pesto (Recipes Follows)
- 2 c. Coarse Bread Crumbs, Panko preferred
- 1 tsp Grated Lemon Zest
- 2 Tbsp. Extra Virgin Extra virgin olive oil
- 2 c. Fresh basil leaves (firmly packed)
- 1/3 c. Mint leaves (loosely packed)
- 1 Tbsp. Peeled, finely minced garlic
- 3 Tbsp. Lightly toasted pine nuts or possibly minced almonds
- 1/3 c. Extra virgin olive oil
- 1/3 c. Freshly grated Parmesan or possibly Asiago cheese
- 2 Tbsp. Heavy cream (optional)
- Â Â Salt and freshly grnd pepper
Direcciones
- Split the lobsters in half lengthwise and gently crack the claws. Remove and throw away the long thin intestinal tract which runs the length of the lobster and also the lumpy head sac which is located near the eyes. Remove and reserve the pale green liver or possibly tomalley from the body cavity. Also remove and reserve the dark green coral (or possibly 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 mix (not soggy). Add in more bread crumbs if necessary.
- Divide and stuff each of the lobster halves with pesto-bread crumb mix and drizzle with extra virgin olive oil. Roast in a preheated 450 degree oven for 14 to 18 min or possibly till lobsters are just cooked through. Meat should be moist and still very slightly translucent/soft in the center. Serve immediately.
- Basil Mint Pesto: Plunge basil and mint leaves into a pan of boiling water for 5 - 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 in basil mix to a food processor or possibly 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 c.
- 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 possibly water for 3 to 4 min.
- Unfortunately, we do not know that is preferable to the lobster!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 4 servings | |
| Calories 568 | |
| Calories from Fat 327 | 58% |
| Total Fat 37.25g | 47% |
| Saturated Fat 8.13g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 682mg | 28% |
| Potassium 268mg | 8% |
| Total Carbs 40.8g | 11% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.67g | 2% |
| Protein 18.14g | 29% |
