Anyone for crustaceans?

Mixed Greens with Seared Peaches and Goat Cheese

Lobster Penne with Pesto Cream Sauce

Smores Bars with a Twist

Tomato Olive Bruschetta

It’s lobster season!  Time to enjoy the bounty of summer with this delicious menu.

By Carrie Hanna

Mixed Greens with Seared

Peaches and Goat Cheese

Preparation time: 25 minutes

Cooking time: 8 minutes

Serves: 4 – 6

 

12 oz. mixed baby greens

3 peaches, pitted, sliced

3 oz. goat cheese, crumbled

1/3 cup pecans, toasted

1/2 cup olive oil

4 Tbsp. balsamic vinegar

1 Tbsp. honey

Fresh pepper

Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add peaches and sear peaches until just starting to brown. Add 1 tablespoon balsamic vinegar and sauté until liquid is evaporated. Remove from heat and cool. Mix greens, pecans and goat cheese in a bowl. In a small bowl, whisk together remaining olive oil, vinegar and honey. Drizzle dressing over salad, serve onto plates and top with peaches.

Lobster Penne with

Pesto Cream Sauce

Preparation time: 40 minutes

Cooking time: 15 minutes

Serves: 4

 

4 medium lobster tails,

split and meat removed

1 12 oz. box penne, cooked

2 cups fresh mushrooms, sliced

3 cups fresh basil leaves

1/2 cup olive oil

1/4 cup Asiago cheese, grated

1 tsp. fresh pepper

1 Tbsp. fresh lemon juice

1/3 cup pine nuts

2 cloves garlic, minced

1/2 cup half & half

In a large skillet, sauté mushrooms in 1 Tbsp. olive oil, 3 minutes. Remove from skillet. Add 2 Tbsp. olive oil to skillet, sauté lobster until cooked through. In a food processor, combine basil with remaining oil, Asiago, pepper, nutmeg, lemon, pine nuts, and garlic to make a pesto. Process until smooth. If dry, add more lemon juice. Heat half & half over low heat. Whisk in pesto.  Toss pasta with pesto cream, mushrooms and lobster.

Smores Bars with a Twist

Preparation time: 20 minutes

Cooking time: 13 minutes

Serves: 6 – 8

 

2 c. graham cracker crumbs

1/2 cup shredded sweetened coconut

1/3 cup sugar

Pinch of salt

1/2 cup unsalted butter, melted

16 oz. Semi-sweet chocolate chips

4 cups mini marshmallows

Combine crumbs, coconut, sugar, salt, and butter. Press into the bottom of a 13 x 9-inch pan. Bake in preheated 350 degree oven 12 minutes. Cool. In a metal bowl, set over simmering water, melt chocolate while stirring continuously. Pour over cooled crust, spreading evenly. Add marshmallows, pressing into the chocolate.  Broil under preheated broiler until golden. Cool slightly and cut into squares using a buttered knife.

Tomato Olive Bruschetta

Preparation time: 25 minutes

Cooking time: 9 minutes

Serves: 6 – 8

 

1 lb. fresh plum tomatoes, seeded

and coarsely chopped

3 Tbsp. extra-virgin olive oil

1 Tbsp. lemon juice

1 Tbsp. balsamic vinegar

1/4 cup fresh basil, chopped

3 Tbsp. fresh flat leaf parsley, chopped

6 large green olives, sliced

1 baguette, sliced in 1/4” slices

 

Place the sliced baguette on a cookie sheet, rub with olive oil and sprinkle with salt. Bake in a 350 degree oven for 9 minutes until golden. Cool. In a bowl, combine tomatoes and remaining ingredients. Toss well. Spoon tomato mixture over toasts and serve.