Roasted Lobster with Basil Mint Pesto

This is a complicated recipe that I have only made once. When I found the base recipe for this, it included the Lobster Tomalley (Liver). Since I know better than to eat the filter system of an animal, I naturally cut that part out. If you would like to enjoy the Tomalley, it is considered a delicacy, however red tide blooming on the east coast has prompted the FDA to warn AGAINST eating the Lobster Tomalley.

Ingredients

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

Directions
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 until pesto is smooth. Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to work surface. Return water to boil. Repeat with remaining lobsters, 1 at a time. Place 1 lobster, shell side down, on work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail (use kitchen shears to cut through shell if necessary). Crack claws. Repeat with remaining lobsters. Arrange lobster halves, cut side up, on 2 heavy large baking sheets. Discard head sac and long thin intestinal tract that runs alongside lobster tail meat. Sprinkle meat with salt and pepper. Transfer lobster meat and pesto mixture to medium bowl. Stir in Parmesan cheese and cream, then panko and lemon peel. Season pesto mixture with salt and pepper; divide among lobster halves, filling cavities and covering meat completely. Roast lobsters until meat is just cooked through and topping is golden, about 14 minutes. Serve with lemon.
Source:Basil Mint

Honey Shrimp

Shrimp can be used in hundreds of recipes and mixed with endless flavors to make them sweet or savory. This great shrimp recipe is a little bit of both!

Ingredients

• 1 cup all-purpose flour
  
• 1/4 teaspoon salt
  
• Freshly ground pepper to taste
  
• 1 egg lightly beaten
  
• 2/3 cup water
  
• 1 pound large shrimp peeled and deveined
  
• 2 tablespoons cornstarch
  
• Vegetable oil for deep frying
  
• 1 tablespoon sesame oil
  
• 2 tablespoons honey
  
• 1 tablespoon sesame seeds

Directions
Combine flour and salt and pepper in a bowl. Make a well in the center and add the egg and water. Stir to a smooth batter and set aside for 10 minutes. Heat about 1 1/2 to 2-inches of oil in a wok or large, deep saucepan until medium-hot, about 375*F (190*C). Roll cleaned shrimp in cornstarch, then dip in the batter, coating well and allowing excess batter to drip off. Add shrimp, a few at a time, to the hot oil. Cook until golden, 1 1/2 to 2 minutes. Remove and drain on paper towels; keep warm. Repeat process until all shrimp have been fried. Carefully remove hot oil from wok or saucepan. (Save for another use, or discard.) Gently heat the sesame oil in the wok or saucepan over medium-low heat. Add the honey and mix well. Add shrimp to the mixture and toss to coat well. Sprinkle with sesame seeds. Serve immediately.
Source:Honey