This dinner is brought to you and my belly by The Fresh Market! I was over the moon ecstatic to partner with The Fresh Market.
I shop the Fresh Market frequently, pretty much every week I’m in there at least once. My husband and I really enjoy the pre-made options like twice baked potatoes and the pasta salads but I like shopping there because I can get unique ingredients from different countries but I can also get a regular old gallon of milk. It’s also just the right size, big enough to carry everything but not so large that it takes forever to run in a grab one loaf of bread.
This recipe only has 7 ingredients, comes together in about 30 minutes and doesn’t make too many dishes. With the fancy lobster and pink pesto, this would make the perfect date night dinner. Quick and easy to make but big on the wow factor. The total cost came in right around $40. If you wanted to trim the cost, substitute shrimp for the lobster tails.
- 4 tbsp salted butter, divided
- 2 The Fresh Market Cold Water Lobster Tails
- 1 bag spaghetti
- 2 cloves garlic, finely chopped
- 1 c Scarpetta Pink Pesto
- 2 tbsp lemon juice, freshly squeezed
- 5 tbsp Mascarpone Cheese, room temperature
- Freshly ground pepper, to taste
- 1 tbsp fresh tarragon, roughly chopped, plus more for serving
In a small bowl, melt 2 tbsp of butter and set aside.
Prepare lobster tails according to instructions here, brush with melted butter and sprinkle with salt and pepper before baking.
Meanwhile, bring a large pot of water to a boil for pasta. Once at a roaring boil, add a generous handful of salt, then add the pasta, cooking until al dente, about 8 minutes.
While the lobster tails and pasta are cooking, prepare the sauce: In a large, deep sauce pan over medium heat, add butter. Once melted, add garlic, stirring until fragrant, about 3 minutes. Add sauce and lemon juice, and stir to combine. Bring to a boil, reduce heat to low and simmer for about 5 minutes. Stir in Mascarpone Cheese and add a few grinds from a pepper mill. Continue to stir until well combined. Once pasta is done cooking, remove from heat and using tongs, quickly add pasta directly from the pot into the pan with the sauce. Add the tarragon and toss everything well to thoroughly coat with the sauce. Remove from heat.
Cut cooked lobster meat into large chunks and add to pasta. Serve family-style, with more fresh tarragon on top.
Keywords: Lobster Pasta with Pink Pesto