Focaccia Lobster Rolls
Purists will probably take issue with my spin on lobster rolls, but I think the light, sweet texture of mascarpone enhances the flavor of lobster far better than mayo does. There’s no question, though, that this is a decadent dish; enjoy it as an occasional—and outrageously delicious—treat.
Recipe information
Yield
4 servings
Ingredients
1/2 cup mascarpone cheese, at room temperature
1/4 cup extra-virgin olive oil
2 tablespoons fresh tarragon leaves
2 tablespoons coarsely chopped fresh chives
Zest of 1 lemon
1 teaspoon fresh lemon juice
1 garlic clove, minced
Salt and freshly ground black pepper
1/2 pound cooked lobster meat (or diced cooked prawns)
4 focaccia rolls (about 4 by 5 inches each)
Preparation
Step 1
In a medium bowl, stir together the mascarpone and olive oil until combined and smooth. Stir in the tarragon, chives, lemon zest, lemon juice, garlic, salt, and pepper.
Step 2
Cut the lobster meat into nice, big chunks; if using prawns, peel them and cut into 1-inch pieces.
Step 3
Add the lobster meat to the herb sauce and toss to coat. Divide the lobster mixture among the rolls and serve immediately.
Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.
Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
