- Prepare lobsters by following the 3 steps under the Grilled lobster heading. (Before placing them on the grill, baste the meat with a thin layer of the sundried tomato pesto.)
- In a skillet, heat 15 ml (1 tbsp) olive oil and sauté chopped shallot and pepper for a few minutes.
- In a small bowl, combine the sautéed vegetables with the rest of the sundried tomato pesto, olive oil and fresh basil.
- Season to taste and serve on the grilled lobster. Garnish with fresh basil leaves.
Why not shake up your salsas?
Serve up this recipe all summer long with a variety of salsas
a quick and easy summertime delight!
Combine small cubes of pineapple, mango and red pepper. Drizzle with a little olive oil, a hint of sesame oil and fresh coriander.
Combine small cubes of avocado, red onion and tomato. Drizzle with a small amount of olive oil and lime juice.
Combine cubes of fresh fi gs, celery and black olives. Drizzle with a little walnut oil and fresh thyme.