Best 2 Roasted Lobster With Basil Mint Pesto Recipes

## Roasted Lobster with Basil Mint Pesto: A Culinary Symphony of Flavors

Indulge in a culinary masterpiece that tantalizes your taste buds and transports you to a realm of gastronomic delight. Our roasted lobster with basil mint pesto is a symphony of flavors, a perfect harmony of succulent lobster, aromatic herbs, and zesty citrus. Prepare to embark on a culinary journey that will leave you craving for more.

**Recipes Included:**

1. **Roasted Lobster:** Discover the art of perfectly roasting lobster, resulting in tender, juicy meat that melts in your mouth. Our detailed guide takes you through every step, ensuring an unforgettable lobster experience.

2. **Basil Mint Pesto:** Elevate your culinary skills with our basil mint pesto recipe. This vibrant sauce combines the freshness of basil, the coolness of mint, and the richness of pine nuts, creating a versatile condiment that complements a variety of dishes.

3. **Roasted Vegetables:** Complete your meal with a medley of roasted vegetables, showcasing the natural sweetness of carrots, the earthy flavor of mushrooms, and the vibrant colors of bell peppers. Our roasting technique brings out the best in each vegetable, creating a colorful and flavorful side dish.

4. **Citrus Butter Sauce:** Drizzle your roasted lobster and vegetables with our delectable citrus butter sauce, a harmonious blend of tangy lemon, zesty orange, and creamy butter. This sauce adds a burst of brightness and richness, elevating the flavors of the main course.

5. **Garnish and Plating:** Learn the art of plating your roasted lobster with basil mint pesto to create a visually stunning dish. Our tips on garnishing with fresh herbs and citrus wedges will transform your plate into a work of art.

Prepare to impress your family and friends with this extraordinary roasted lobster with basil mint pesto. Each recipe is meticulously crafted to ensure a flawless culinary experience. Let your taste buds embark on a journey of flavors and indulge in a meal that will linger in your memory long after the last bite.

Here are our top 2 tried and tested recipes!

LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL

Lobster Pasta With Yellow Tomatoes and Basil image

This is an uncomplicated dish for warm weather and sunny days. Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente. The only real work is cooking the lobsters and chopping the meat. Once that's done, go out and enjoy the sunshine while it lasts.

Provided by David Tanis

Categories dinner, lunch, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 lobsters, 1 1/4 pounds each, or 1 pound cooked lobster meat
1 pound sturdy pasta, like mafaldine, reginetti, lasagnetti, long ziti, macaroni, bucatini or rigatoncini
4 tablespoons olive oil
2 large shallots, finely diced
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 cups chopped yellow tomato or halved yellow cherry tomatoes
Salt and pepper
2 handfuls basil leaves, torn or roughly chopped

Steps:

If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
Bring a pot of well-salted water to a boil and cook pasta.
Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.

Nutrition Facts : @context http, Calories 685, UnsaturatedFat 10 grams, Carbohydrate 64 grams, Fat 13 grams, Fiber 4 grams, Protein 74 grams, SaturatedFat 2 grams, Sodium 1618 milligrams, Sugar 4 grams, TransFat 0 grams

JASPER WHITE'S PAN-ROASTED LOBSTER

Jasper White's Pan-Roasted Lobster image

Provided by Molly O'Neill

Categories dinner, main course

Time 30m

Yield 2 generous servings

Number Of Ingredients 9

Ingredients

2 live 1 1/2-to-2-pound lobsters
2 tablespoons peanut oil
2 shallots, minced
1/4 cup bourbon
2 to 3 tablespoons dry white wine
6 tablespoons unsalted butter, cut into small pieces and chilled
1 tablespoon chervil, finely chopped
1 tablespoon chives, finely chopped
Kosher or sea salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 500 degrees. For each lobster, place it on a cutting board, facing you. Place the front tip of a heavy knife in the center of the lobster, near where the carapace meets the tail. In one forceful, swift motion, split the front half of the lobster lengthwise, which will kill it instantly. Turn it around and repeat this motion, splitting the tail and the lobster in half.
Pull the head sac out of both halves. Use fingers or surgical tweezers to remove the intestines. Place the tomalley and roe, if there is any, in a small bowl and use a fork to break it into tiny pieces; cover and refrigerate. With a knife, remove the claws and knuckles by cutting the thin sections where the knuckles meet the body. With the back side of the knife, tap the claws until the shells crack. In another swift, forceful motion, cut the tail from the body on both sides.
Place a heavy 12-inch saute pan over the highest heat possible and heat for 3 to 5 minutes. Add the oil and heat until it forms a film over the bottom of the pan. Slide the lobster sections, shells down, into the hot oil. Using tongs, move the pieces and flatten them to sear all the shells evenly. The claws need to be seared on only one side.
Add the tomalley and roe and stir; place in the oven for 3 minutes. Remove, return to high heat on the stove top, add the shallots and stir. Remove the pan from the heat and add the bourbon; return to the heat, where the bourbon will probably ignite. Cook until the flames die down, add the wine and cook until the pan is almost dry. Reduce the heat to low.
Quickly remove the lobster and place shell-side down on warm plates. Return the pan to low heat, add the butter, chervil and chives and stir until the mixture resembles a creamy sauce, 1 to 2 minutes. Remove from the heat, season with salt and pepper to taste, spoon the sauce over the lobster and serve.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 24 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 1 gram

Tips:

Choose the freshest lobster possible. Look for lobsters that are lively and have a firm shell. Avoid lobsters that are lethargic or have a cracked or damaged shell.
Cook the lobster immediately after purchasing. The sooner you cook the lobster, the better the flavor will be.
Do not overcook the lobster. Lobster meat is delicate and can easily become tough if overcooked. Cook the lobster just until the meat is opaque and firm.
Use a good quality olive oil. The olive oil will help to bring out the flavor of the lobster and the pesto.
Make sure the pesto is fresh. The pesto should be made with fresh basil and mint. Avoid using store-bought pesto, as it will not have the same flavor.
Serve the lobster immediately. Lobster is best served immediately after cooking. You can garnish it with fresh herbs, such as basil or mint.

Conclusion:

Roasted lobster with basil mint pesto is a delicious and elegant dish that is perfect for a special occasion. The lobster is tender and succulent, and the pesto adds a bright and herbaceous flavor. This dish is sure to impress your guests.