INGREDIENTS:
4 – cooked Maine Lobster Tails, each about 5 – 6 ounces
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
DIRECTIONS:
Peel off the tenderloin part of the Maine Lobster tail and remove and discard the black vein which runs the entire length of the tail meat. Cut the Maine Lobster tails in half along the seam line. Cut each half into chunks, about 5 pieces per side. Skewer each Maine Lobster chunk with a bamboo skewer.
To prepare the dipping sauce, whisk together the mayonnaise, sour cream and pesto. Taste the sauce and correct flavors. To serve, place dipping sauce in a small bowl in the center of serving tray. Arrange the skewers around the bowl with the meat side close to the dipping sauce. Garnish the tray with fresh basil leaves.
The skewers may be prepared several hours in advance of serving. Store them in a covered container in the refrigerator. Makes about 60 skewers.
Ingredient note: Pesto
is an uncooked sauce made with fresh basil, garlic, Parmesan or
pecorino cheese, olive oil and often nuts, like walnuts or pine nuts. In
traditional Italian homes, this sauce was made fresh by crushing the
ingredients with a mortar and pestle. Today, home cooks can use a food
processor or blender. I make batches of pesto every summer and freeze
them in small jars. Pesto is also available in the international section
of larger supermarkets, specialty food stores, and often at your local
farmers' market.
NUTRITIONAL:
Per skewer:
27 calories
2 grams protein
less than 1 gram carbohydrate
2 grams fat
65 mg. sodium
less than 1 gram fiber.
