recipes
Lobster Classic with
Fresh Pesto (for Penne)
Fresh Pesto (for Penne)
INGREDIENTS
8 oz. Lobster Classic
4 cloves garlic, peeled
1/2 cup olive oil
1/2 cup pinenuts, toasted
3 bunch basil, washed, dried, and leaves removed
from stems (discard stems)
1 dash salt and freshly ground pepper
1 dash fresh lemon juice
4 oz. chicken stock
1/4 cup Parmesan cheese, freshly grated
4 cloves garlic, peeled
1/2 cup olive oil
1/2 cup pinenuts, toasted
3 bunch basil, washed, dried, and leaves removed
from stems (discard stems)
1 dash salt and freshly ground pepper
1 dash fresh lemon juice
4 oz. chicken stock
1/4 cup Parmesan cheese, freshly grated
DIRECTIONS
Combine garlic and oil in the bowl of a food processor. Purée until smooth. Add basil and pinenuts, salt and pepper. Purée until smooth. Add chicken stock to facilitate puréeing. Adjust flavor with a squeeze of fresh lemon juice. Remove blade from food processor and fold in Lobster Classic. Place a small saucepan on medium heat and add the pesto and Lobster Classic mixture. While stirring, add grated Parmesan cheese and enough chicken stock to create a sauce-like consistency. Adjust seasoning with salt and pepper if needed. Serve over Penne pasta.
Makes 6-8 servings.
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Makes 6-8 servings.
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