Roasted Lobster with Basil-Mint Pesto

Roasted Lobster with Basil-Mint Pesto
Photo by Mark Thomas


  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup freshly grated Parmesan cheese
  • 1/3 cup fresh mint leaves
  • 1 teaspoon grated lemon peel
  • 2 tablespoons whipping cream
  • 4 1 3/4-pound live lobsters
  • 3 tablespoons pine nuts
  • + 5 more ingredients
    • 2 cups panko (Japanese breadcrumbs)
    • 4 garlic cloves
    • 1/3 cup olive oil
    • Lemon wedges
    • 2 cups fresh basil leaves

Preheat oven to 450°F. Blanch basil and mint leaves in large saucepan of boiling water 5 seconds. Drain. Transfer leaves to large bowl of ice water to cool. Drain. Squeeze leaves to remove excess liquid. Mince garlic in processor. Add basil and mint leaves, 1/3 cup olive oil, and pine nuts. Puree...

View full recipe at Epicurious


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