Mascarpato Homards en Vermicelli Brown Rice Noodles

Somehow I whipped this up very quickly one evening, and it turned out to be DELICIOUS and super healthy and Gluten-Free! *I was pretty proud of myself for getting these homards out of the shells like this!

Ingredients:  Lobster Tails, Broccoli (Fresh or Frozen), Minced Garlic, 1/2 can of Tomato Paste (roughly two spoonfuls), 1 Spoonful of Olive Oil, 1 Tbsp. Butter, 3 Spoonfuls of Mascarpone, Noodles of your choice (Vermicelle Brown Rice Noodles are AMAZING, new favorite!), Garlic Salt, Pepper, Crushed Red Pepper Flakes

-Boil the Rice Noodles in a pot of water with garlic and salt. These rice noodles really take the flavoring in the water, so be generous! Drain and let sit with about one cup of water on reserve for the sauce.
-Bake the lobster (salt and peppered) until firmly pink at 400 degrees. It will probably only take about 8 minutes.
-Saute about 3 cloves of garlic, minced in the butter and olive oil.  Add the broccoli and the water from the boiled rice noodles.
-Add the garlic salt, pepper, and crushed red pepper flakes.
-When the broccoli seems to be pretty cooked, add the canned tomatoes and tomato paste. Stir well.
-Add the mascarpone last and stir completely.
-Serve with the lobster placed on top of the noodles! Yum!

Sorry for the lack of photos on this one! I wasn't initially planning it to be a blog recipe but it turned out too delicious not to share!

Mardigan's Recommendation:  Remain engaged and alert! If you cannot get ahold of anything else, there will at LEAST be some sauce splashed and splattered over the edges. Stay focused!