Just a quick reminder to watch me on QVC tonight, at 8:30pm EST. You can snag yourself a copy of my new book, due out next month! See you live, friends!
I feel like lobster is having a moment this summer. No? Just me? Me, all alone in the corner with a lobster tail in my mitts and butter running down my elbows? Sorry for that visual…
I had a box of lobster tails in my freezer (thanks to my partnership with Omaha Steaks (hello, #DREAMJOB)), and I imagined coating them in a cream sauce. I am always imagining coating things in cream sauce, but the thing is, I rarely make a true cream sauce. I take a big shortcut: I plop in a heaping scoop of mascarpone into the hot pasta pot, stir stir stir, and call it creamy pasta. I’ve used this same trickery before with yogurt in my 5-ingredient creamy bacon pasta recipe. But that was a bit too healthy for lobster, ya know? Enter mascarpone.
In fact, enter the only 5 ingredients you need to make this recipe:
I used to live in a place without a Trader Joe’s. I refer to that period of my life as the dark days. It took a shockingly long time for Trader Joe’s to infiltrate Northern California. Anyway, I now live near tons of Trader Joe’s, and I buy an 8-ounce tub of mascarpone weekly. It’s $3. Isn’t that crazy? The regular grocery stores have it for $6-8 in the fancy Italian section. If the fancy Italian section is your only bet, go ahead and splurge because you only need half the tub for this recipe. Then, you can make my Tiramisu for Two with the rest.
Be sure to do your part in keeping 2015 the summer of lobster. Deal?