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Lobster with Asian Pesto and Salad




Source of Recipe


tv






List of Ingredients



• ginger
  
• garlic
  
• cashew nuts
  
• coriander (fresh)
  
• sesame oil
  
• lobster tails (with shell)
  
• mixed lettuce
  
• julienned tomato
  
• julienned carrot
  
• julienned onion
  
• snow pea sprouts
  
• 1 cup warm water
  
• dried wakame (seaweed)
  
• rice vinegar
  
• soy sauce
  
• lemon juice
  
• lettuce leaves to serve
  
• sweet chilli sauce to serve
  






Instructions



1. In a food processor, process ginger and garlic. Add in cashew nuts and blend into a paste. Add lots of sesame oil.
   
2. Deshell and slice the lobster tails, place slices in a bowl. Add the pesto, mix through and spoon back into the shell.
   
3. Pop into the oven at 180C for 5-10 minutes.
   
4. Make a salad of all the vegies. Add the warm water to some wakame, let it sit 2-3 minutes then add into salad.
   
5. Combine rice vinegar and soy sauce with a squeeze of lemon juice and dress the salad with it. Toss and serve with the lobster in large lettuce leaves with sweet chili sauce as needed.
   






Final Comments


I so rarely have lobster that I havent had this for fear of overpowering the delicate shellfish. But it sounds yummy.