Pesto di Pomodori Arrostiti e Aragosta (Roasted Tomato Pesto with Lobster)

Pesto di Pomodori Arrostiti e Aragosta (Roasted Tomato Pesto with Lobster)

Prep Time: 25 minutes (plus 25-30 minutes for roasting tomatoes)

Difficulty: Moderate

Pesto di Pomodori Arrostiti e Aragosta is a vibrant and flavorful twist on traditional pesto, where roasted tomatoes are blended into a rich, herby sauce that pairs perfectly with succulent lobster. The sweetness of the roasted tomatoes adds a deeper, caramelized flavor to the classic pesto, while the lobster brings a touch of luxury to the dish. This is a perfect combination for a summer meal or a special dinner.

Ingredients (serves 2)

For the Pesto:

• 4 ripe tomatoes

• 1/4 cup pine nuts, toasted

• 1/4 cup fresh basil leaves

• 1/4 cup extra virgin olive oil

• 1 garlic clove

• 1 tablespoon fresh lemon juice

• 1/4 teaspoon red pepper flakes (optional)

• Salt and freshly ground black pepper, to taste

For the Lobster:

• 2 lobsters (about 500g each)

• 2 tablespoons olive oil

• 1 garlic clove, minced

• Salt and freshly ground black pepper, to taste

• Lemon wedges, for serving

Preparation:

1. Roast the Tomatoes:

• Preheat your oven to 400°F (200°C).

• Cut the tomatoes in half and place them cut-side up on a baking sheet. Drizzle with a little olive oil and season with salt and pepper.

• Roast the tomatoes for 25-30 minutes, until they are soft and caramelized at the edges. Let the tomatoes cool slightly.

2. Cook the Lobster:

• Bring a large pot of salted water to a boil.

• Add the lobsters and cook for about 8-10 minutes, or until the shells turn bright red and the lobster meat is fully cooked.

• Remove the lobsters from the water, set aside to cool, then crack the shells and remove the lobster meat, cutting it into chunks. Set aside.

3. Make the Roasted Tomato Pesto:

• If using a mortar and pestle, begin by gently mashing the roasted tomatoes with a bit of salt to release their juices. Add the toasted pine nuts, basil, garlic, and a pinch of red pepper flakes. Grind everything together in a circular motion, slowly adding the olive oil, until the mixture is smooth and well-combined.

• If using a food processor, simply combine the roasted tomatoes, toasted pine nuts, basil, olive oil, garlic, lemon juice, and red pepper flakes. Pulse until smooth, adding salt and pepper to taste.

4. Sauté the Lobster:

• In a large skillet, heat the olive oil over medium heat.

• Add the minced garlic and sauté for 1-2 minutes until fragrant.

• Add the lobster chunks and cook for 2-3 minutes, just until heated through. Season with salt and pepper.

5. Combine the Pesto and Lobster:

• Add the sautéed lobster to the roasted tomato pesto and toss gently to coat the lobster with the pesto sauce. Let everything simmer together for 2-3 minutes, allowing the flavors to meld.

6. Serve:

• Plate the lobster with the roasted tomato pesto and garnish with extra fresh basil and a drizzle of olive oil.

• Serve with lemon wedges for a refreshing burst of citrus.

Chef's Tip:

To enhance the flavor of the pesto, you can add a small amount of grated Parmigiano Reggiano or Pecorino Romano to the mixture, adding a savory, umami-rich layer to the sauce.

Wine Pairing:

• Falanghina: A crisp white wine from Campania that complements the sweetness of the lobster and the rich flavors of the roasted tomato pesto.

• Vermentino: A bright, mineral white wine from Sardinia or Liguria, perfect for balancing the richness of the lobster and pesto.

• Chardonnay: A medium-bodied Chardonnay, with a hint of oak, will complement the lobster and the depth of the pesto.

By Master Chef Gianluca Deiana Abis

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