1. Prepare lobsters by following the 3 steps under the Grilled lobster heading. (Before placing them on the grill, baste the meat with a thin layer of the sundried tomato pesto.)
2. In a skillet, heat 15 ml (1 tbsp) olive oil and sauté chopped shallot and pepper for a few minutes.
3. In a small bowl, combine the sautéed vegetables with the rest of the sundried tomato pesto, olive oil and fresh basil.
4. Season to taste and serve on the grilled lobster. Garnish with fresh basil leaves.

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Why not shake up your salsas?

Serve up this recipe all summer long with a variety of salsas
a quick and easy summertime delight!

Exotic salsa
Combine small cubes of pineapple, mango and red pepper. Drizzle with a little olive oil, a hint of sesame oil and fresh coriander.

Mexican salsa
Combine small cubes of avocado, red onion and tomato. Drizzle with a small amount of olive oil and lime juice.

Mediterranean salsa
Combine cubes of fresh fi gs, celery and black olives. Drizzle with a little walnut oil and fresh thyme.