1/2 cup marscapone 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)
1. In a medium bowl, stir together the marscapone and olive oil until combined and smooth. Stir in the tarragon, chives, lemon zest, lemon juice, garlic, salt, and pepper.
2. Cut the lobster meat into nice, big chunks; if using prawns, peel them and cut into 1-inch pieces.
3. Add the lobster meat to the herb sauce and toss to coat. Divide the lobster mixture among the rolls and serve immediately. Serves 4.
Reprinted from the book Giada's Kitchen by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Photographs copyright © 2008 by Tina Rupp. Published by Clarkson Potter, a division of Random House, Inc.Read MoreLess