How to cook lobster....the recipes

Now that you know how to cook lobster here is a recipe form the good folk over at Epicurean.

Lobster Salad with Pesto
from Joyce Goldstein's Antipasti

Ingredients:
For the pesto:
1 cup firmly packed fresh basil leaves
1 teaspoon finely minced garlic
2 tablespoons pine nuts or walnuts, toasted
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

12 to 18 small new potatoes (number depends on size)
Salt
1/2 pound small, slender green beans, trimmed
3 small lobsters, about 1 1/4 pounds each (about 1 pound meat total)
1/4 cup white wine vinegar
About 1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Tiny cherry tomatoes for garnish (optional)

Serves 6 to 8


To make the pesto, in a food processor, combine the basil leaves, garlic,
and nuts and pulsea few times to combine. Add the 1/2 cup olive oil and
process until you have a coarse purée. (The balance of the olive oil will
be added later.) Season with the salt and pepper.Set aside.

In a saucepan, combine the potatoes with water to cover, add a little
salt, and bring to a boil over high heat. Reduce the heat to medium
and simmer until the potatoes are cooked through but still firm. The
cooking time will vary with the size of the potatoes, but very small
ones will cook in about 10 minutes or so and larger ones in about 15
minutes or longer. When done, drain well and let cool to room
temperature.

Meanwhile, bring a second saucepan filled with water to a boil over
high beat. Lightly salt the water and then add the green beans and
cook until tender-crisp, 2 to 3 minutes. Drain and refresh in a bowl
filled with ice water. When cold, drain again and pat dry.

When the lobsters are ready, transfer them to a sink filled with ice
water and leave until cold. Then, working with 1 lobster at a time,
twist off the tail section from each body. Cut through the tail shell,
pry it open to reveal the meat, lift out the meat, and discard the black
vein down the center. Cut the tail meat into medallions. Crack the
claws and extract the meat, leaving the pieces whole for a showy
presentation, if desired. Refrigerate the lobster meat until needed.

Transfer the pesto to a bowl and stir in the vinegar and add enough
of the 1/4 cup olive oil to make a spoonable vinaigrette. Season to
taste with salt and pepper.

To serve, cut the potatoes into 1/4-inch-thick slices or into halves
if they are very small.

In a bowl, combine the potatoes, green beans. and about 1/2 cup
of the vinaigrette and toss to coat evenly. Distribute the potato
mixture evenly among salad plates. Top with the lobster, again
dividing evenly, and drizzle with the remaining vinaigrette,
Garnish with tiny cherry tomatoes, if desired. Serve immediately.