LBT w/Arugula Walnut Pesto

My son John was putting his culinary moves together this afternoon.....try and as always...ENJOY!!!

L.B.T. with Arugula Walnut Pesto 

Serves Two

• 2-21/2 lb Lobster
• 4 slices Tuscan bread
• 4 slices ripe tomato
• 6 slices bacon
• 3-4 Tbsp Arugula Walnut Pesto
• 1 tsp sea salt
• 1 tsp paprika
• Juice of 1/2 lemon

Arugula Walnut Peso

• 2 cups arugula
• 1/2 cup extra virgin olive oil
• 1/2 cup fresh grated Parmesan cheese
• 1/2 cup walnuts
• 4 large garlic cloves, unpeeled
• 1/2 garlic clove, minced
• 1 tsp sea salt
• 1 tsp fresh cracked pepper
• Juice of 1 lemon

1. Steam the lobster in large pot with about 2 inches boiling water for about 18-20 minutes.  
2. Preheat the oven to 400 degrees.
3. While the lobster is steaming, make the Pesto.  Toast the unpeeled garlic cloves in a saute pan over medium heat for about 10 minutes until browned.  Cool and peel.  
4. Toast the walnuts for about 5-7 minutes until lightly toasted.
5. In a food processor, combine the arugula, walnuts, roasted garlic, minced garlic, sea salt, pepper, and lemon juice.  Pulse and mix in extra virgin olive oil.  Scrap the sides once and pulse again. Put in a bowl and mix in the Parmesan cheese.  Add some more lemon juice to taste, if desired. Cover and put in fridge.  (Makes about 1 cup)
6. Lobster should be done by now, take out of pot, crack off the claws and twist off the tail.  Cool in a bowl in the fridge.
7. Cook the bacon.
8. Drizzle some olive oil on the bread, season lightly with sea salt and pepper and toast for about 10-12 minutes in the 400 degree oven.
9. Crack the claws and remove the meat carefully.  Split the tail and remove meat.  Slice the cooled meat about 1/2 inch thick.  Toss gently with the lemon juice (1/2 lemon), sea salt and paprika.
10. Spread about 1/2-1 Tbsp of the pesto on each slice of the toasted bread.
11. Add the sliced lobster meat, 2 slices of tomato, and 3 slices of bacon to each slice of bread. Assemble, cut in half and serve.
12. Enjoy the deliciousness.