For presentation, arrange the skewers of
luscious lobster on a platter around the pesto dipping sauce.
Skewers of Maine
Lobster with Pesto Dipping Sauce
- 4 cooked Maine lobster tails, about 5
to 6-ounces each
1/2 cup mayonnaise
1/4 cup low-fat sour cream
1/4 cup pesto (or more to taste)
Fresh basil leaves for garnishing the serving tray
60 (6-inch) bamboo skewers
- Peel off the tenderloin part of the lobster
tail and remove and discard the black vein which runs the entire
length of the tail meat.
- Cut the lobster tails in half along the
seam line. Cut each half into chunks, about 5 pieces per side.
Skewer each lobster chunk with a bamboo skewer.
- To prepare the dipping sauce, whisk together
the mayonnaise, sour cream and pesto. Taste the sauce and correct
flavors.
- To serve, place dipping sauce in a small
bowl in the center of serving tray. Arrange the skewers around
the bowl with the meat side close to the dipping sauce.
- Garnish the tray with fresh basil leaves.
- The skewers may be prepared several hours
in advance of serving. Store them in a covered container in the
refrigerator.
Makes about 60 skewers.
Ingredient Note: Pesto is an uncooked sauce
made with fresh basil, garlic, Parmesan or pecorino cheese, olive
oil and often nuts, like walnuts or pine nuts. In traditional
Italian homes, this sauce was made fresh by crushing the ingredients
with a mortar and pestle. Today, home cooks can use a food processor
or blender. I make batches of pesto every summer and freeze them
in small jars. Pesto is also available in the international section
of larger supermarkets, specialty food stores, and often at your
local farmers' market.
Nutritional analysis per skewer: 27 calories,
2 grams protein, less than 1 gram carbohydrate, 2 grams fat,
65 mg. sodium, less than 1 gram fiber.
Recipe provided courtesy of Maine Lobster Promotion Council.
