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