FA-LA-LA LINGUINE AND LOBSTER TAIL
This creamy linguine blends Bocconcini and Mascarpone for a deliciously cheesy sauce, topped with a broiled lobster tail.Prep Time:
15 minutes Ready In:
30 minutes or less Serves:
½ cup Tre Stelle Bocconcini, grated or very finely chopped (pat dry before grating, season with salt)1 cup Tre Stelle Mascarpone¼ cup Butter 1 Shallot, finely diced240 grams Linguini (about 4 servings)2 Zucchinis, spiralled into noodle form¼ cup Fresh Basil, finely chopped1 clove Fresh Garlic, finely chopped or minced4 Lobster Tails (pulled above shell, saddleback)2 tbsp Butter 1 tsp Old Bay Seasoning or Paprika (optional)Salt and Pepper to taste
Cook linguini in a pot of salted boiling water until slightly firm. (Pasta will finish cooking in the cheese sauce mixture.) While the pasta is boiling, start pan with butter over medium heat. Melt butter until slight bubbles form. Add garlic and shallots and cook until softened, about three minutes. Be careful not to burn the garlic or the shallots. Add mascarpone to pan and stir until melted. Slowly add bocconcini to pan while stirring to avoid clumping. Add chopped basil. Add salt and pepper to taste. Add linguini and spiraled zucchinis to pan. Toss evenly in the sauce over low/medium heat. Add a small amount of pasta water if the mixture is too thick. Brush lobster tails with melted butter, and season lightly with salt. In a pre-heated 350F oven, broil the lobster tails for about 12-15 minutes (depending on size of the lobster tails). Sprinkle with Old Bay Seasoning (or paprika) if desired. Plate with pasta spiraled in a vertical pile and place lobster tail on top of pasta mound.