❤︎ Dat Good Shit ❤︎

Dinner for Two: Creamy Lobster and Shells

2 servings


20 minutes

active time

50 minutes

total time



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


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.


Serving Size




Total Fat

37 g

Saturated Fat

17 g

Unsaturated Fat

16 g

Trans Fat

1 g


154 mg


1231 g

Total Carbohydrate

54 g

Dietary Fiber

5 g

Total Sugars

7 g


35 g

2 servings


20 minutes

active time

50 minutes

total time
Start Cooking