Roast Lobster With Basil Mint Pesto Recipes

BAKED LOBSTER TAILS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the lobster tails straight down the middle using kitchen shears. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell. Rinse tails under water; place in an oven-safe baking dish.
• Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.
• Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
• Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).

ROAST LOBSTER WITH BREAD CRUMB TOPPING

Steps:

• About 1/2 hour before you plan to cut up the lobsters, put them in the freezer. They will become inactive as their temperature drops (but don't let them freeze).
• Arrange a rack in the center of the oven, and heat it to 400°.
• Split the lobsters in half lengthwise, one at a time. Hold each lobster flat on a cutting board, and place the point of a heavy chef's knife through the shell just behind the head, with the blade lined up between the eyes. Bring the blade down firmly, splitting the head in two. Turn the lobster so you can align the knife blade from behind the head along the tail, and cut down through the entire body and tail in one stroke.
• When all the lobsters are split, remove and discard the sac and nerve tissue in the head cavity, and the thin intestinal tract that runs along the back between the shell and tail meat. Arrange the six lobster halves on the baking sheet, cut sides up, claws extended to keep the lobsters in place without rolling.
• Toss together the bread crumbs, chopped parsley, and 1/4 teaspoon of the salt in a bowl; drizzle in 1/4 cup of olive oil, and toss well, until the crumbs are evenly moistened. Sprinkle the crumbs over the cut surfaces of the lobster halves, covering all the meaty parts; lightly press crumbs into the cavities, too. Pour the wine and the remaining 3 tablespoons olive oil into the pan around the lobsters (not on the crumbs); sprinkle the remaining salt into the wine and oil, and stir.
• Tent the pan of lobsters loosely with a sheet of heavy aluminum foil (don't let it touch the topping), and carefully set the pan in the oven. Roast for 10 minutes, remove the foil, and roast another 20 to 25 minutes, until the lobsters are cooked through and the crumbs are crisp and golden.
• Serve the lobsters immediately, placing a half on each dinner plate, or all the halves on a big platter to share family-style. Spoon any juices in the pan over the lobsters; place lemon wedges on the plates or platters. Make sure the napkins and bowls for the shells are handy, and dig in.