2 Cup(s) (packed) fresh basil leaves
1/3 Cup(s) (packed) fresh mint leaves
4 Each(s) garlic cloves
1/3 Cup(s) olive oil
3 Tablespoon(s) pine nuts, lightly toasted
4 Each(s) 1 3/4-pound live lobsters
2 Tablespoon(s) extra-virgin olive oil
1/3 Cup(s) freshly garted Parmesan cheese
2 Tablespoon(s) whipping cream
2 Cup(s) panko (Japanese breadcrumbs - check the Asian food section..
1 Teaspoon(s) grated lemon peel
Preheat oven to 450F. Blanch basil and mint leaves in large saucepan of boiling water 5 seconds. Drain. Transfer leaves to large bowl of ice water to cool. Drain. Squeeze leaves to remove excess liquid.
Mince garlic in processor. Add basil and mint leaves, 1/3 cup olive oil, and pine nuts. Puree until pesto is smooth.
Drop 1 lobster into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to work surface. Return water to boil. Repeat with remaining lobsters, 1 at a time. Place 1 lobster, shell side down, on work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head, then cut in half from center to end of tail. Crack claws. Repeat with remaining lobsters.
Arrange lobster halves, cut side up, on 2 heavy large baking sheets. Discard head sac and poop shoot (runs along side lobster tail meat). Transfer pale green tomally from body cavity to pesto in proscessor. Brush lobster meat with extra-virgin olive oil. Sprinkle meat with salt and pepper.
Blend tomally into pesto. Transfer to medium bowl. Stir in Parmesan cheese and cream, then panko and lemon peel. Season pesto mixture with salt and pepper; divide among lobster halves, filling cavities and covering meat completely.
Roast lobsters until meat is just cooked through and topping is golden, about 14 minutes. Serve with lemon.