Focaccia Lobster Rolls

• 1/2 cup mascarpone 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 mascarpone and olive oil until combined and smooth.
2. Stir in the tarragon, chives, lemon zest, lemon juice, garlic, salt, and pepper.
3. Cut the lobster meat into nice, big chunks; if using prawns, peel them and cut into 1-inch pieces.
4. Add the lobster meat to the herb sauce and toss to coat.
5. Divide the lobster mixture among the rolls and serve immediately.

mascarpone cheese, extravirgin olive oil, tarragon, fresh chives, lemon, lemon juice, garlic, salt, lobster, focaccia rolls

Taken from www.epicurious.com/recipes/food/views/focaccia-lobster-rolls-376546 (may not work)