Dinner for Two: Creamy Lobster and Shells

• servings: 2 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

oil

2 ears corn, husked and cleaned

2 lobster tails, trimmed

6 ounces dried pasta shells

4 ounces mascarpone cheese

handful of fresh chives

1/2 teaspoon salt

freshly ground black pepper

Directions

First, preheat the grill (or grill pan) to medium-high. When it's good and hot, char the corn evenly on all sides. You can also char the corn directly over a gas flame. Let cool, and then cut the kernels off the cob.

Next, ensure the grill or grill pan is well-oiled, and place the lobster tails on the grill. Cook for 5-10 minutes on the first side, then flip. You'll know the tail is done when it's red on the side you're cooking. Peak on the meat at the end, too.

Remove the lobster from the heat and let cool.

Meanwhile, bring a pot of salted water to boil for the pasta. Once boiling, cook the pasta until al dente. Drain, but reserve 1/2 cup of the cooking liquid.

Carefully, using kitchen shears, cut down the center of the tail on both sides. Pry the lobster meat out of the shell. Chop into large pieces.

Toss the hot pasta, pasta water, lobster, corn, mascarpone, salt and pepper together. Toss until the mascarpone melts and evenly coats all of the ingredients. Taste and adjust for seasoning.

Top with snipped chives and serve.

Nutrition

• Serving Size: 1
• Calories: 675
• Total Fat: 37 g
• Saturated Fat: 17 g
• Unsaturated Fat: 16 g
• Trans Fat: 1 g
• Cholesterol: 154 mg
• Sodium: 1231 g
• Total Carbohydrate: 54 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 35 g