Savory Lobster Fusilli

Savory Lobster Fusilli

by Angie Barrett November-12-2012


2 lobster tails

1/2 cup sweet corn

8 oz cream cheese, room temperature

1/2 tablespoon oregano

1/2 tablespoon basil

1 teaspoon garlic powder

Pinch of Salt

Pinch of Pepper

16 oz Fusilli pasta


Bring a large pot of salted  water to a boil. Add pasta and cook for about 12 minutes or until tender. Drain.

While the pasta is cooking, bring another pot of water to a boil for the lobster tails. Add the lobster tails to the boiling water. Simmer, uncovered, for 8 to 12 minutes or until shells turn bright red and the meat is tender. Drain lobster tails, cut lobster open and chop into bite size pieces. 

In a medium bowl, whisk together the cream cheese, oregano, basil, garlic power, salt and pepper. 

In a sauce pan, melt the cream cheese mixture. Add the corn and lobster and mix well. Heat for 3-4 minutes or until heated throughout. Add to drained pasta and stir to combine. 

*If a creamier pasta is wanted, double the cream cheese mixture recipe*

Yields: 4 servings