Skewers of Maine Lobster with Pesto Dipping Sauce
For presentation, arrange the skewers of luscious lobster on a platter around the 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.
Recipe provided courtesy of Maine Lobster Promotion Council.