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Skewers of Maine Lobster with Pesto Dipping Sauce recipe

For presentation, arrange the skewers ofluscious lobster on a platter around the pesto dipping sauce.

Recipe: Skewers of MaineLobster with Pesto Dipping Sauce

4 cooked Maine lobster tails, about 5to 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 lobstertail and remove and discard the black vein which runs the entirelength of the tail meat.
  • Cut the lobster tails in half along theseam 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 togetherthe mayonnaise, sour cream and pesto. Taste the sauce and correctflavors.
  • To serve, place dipping sauce in a smallbowl in the center of serving tray. Arrange the skewers aroundthe bowl with the meat side close to the dipping sauce.
  • Garnish the tray with fresh basil leaves.
  • The skewers may be prepared several hoursin advance of serving. Store them in a covered container in therefrigerator.

    Makes about 60 skewers.

    Ingredient Note: Pesto is an uncooked saucemade with fresh basil, garlic, Parmesan or pecorino cheese, oliveoil and often nuts, like walnuts or pine nuts. In traditionalItalian homes, this sauce was made fresh by crushing the ingredientswith a mortar and pestle. Today, home cooks can use a food processoror blender. I make batches of pesto every summer and freeze themin small jars. Pesto is also available in the international sectionof larger supermarkets, specialty food stores, and often at yourlocal 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 LobsterPromotion Council.

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