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1
Prep a large stock pot with cold water, add salt and allow to come to a boil.
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2
For the Pesto Butter: combine basil, garlic, pine nuts and Parmesan in a bowl or preferably a food processor; season with salt and pepper, to taste.
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3
With the motor running, add the cubes of butter slowly until all is combined; set aside away from heat.
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4
Can be Stored in an airtight container in the refrigerator for up to 1 week.
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5
Just let it soften slightly before trying to use.
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6
Too the pot of boiling water, add potatoes.
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7
Let cook 10 minutes hen add corn.
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8
Allow to cook until potatoes become folk tender but not mushy; about 20 minutes.
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9
Add green beans and boil for 3-5 minutes, just to take the rawness out of them.
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10
You want them to have that crunch-snap still.
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11
Remove from heat and using a slotted spoon or handled strainer, scoop out veggies and set aside.
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12
DO NOT drain water.
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13
Return pot of water to stove and re-salt to taste (because the potatoes absorbed most of the salt durning cooking) and bring back up to boil.
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14
Add the lobster halves and boil until fully cooked; about 12-20 minutes or longer, depending on the size of the lobster.
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15
12-15 minutes for 1 lb lobster, 15-20 minutes for a 1 1/2 pound lobster, 20-25 minutes for a 2-3 pound lobster.
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16
Serve up a bit of each veg on a plate along side a half of the lobster.
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17
Generously spread pesto butter on top of lobster and veggies.
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18
ENJOY!
