Noodles & Pasta
Lobster Pasta with Corn and Tomatoes
Description
Nothing says it’s time to break out a bottle of rosé like a lobster pasta with corn and tomatoes.
Ingredients
- 1 (16-ounce) package uncooked linguine
- 6 tablespoons unsalted butter, divided
- 6 medium garlic cloves, thinly sliced
- Pinch of crushed red pepper
- 1/2 cup dry white wine
- 1 1/2 cups fresh corn kernels (from 3 ears)
- 1 teaspoon kosher salt
- 2 cups cherry tomatoes (11 ounces), halved and divided
- 1 pound cooked lobster meat, cut into 1-inch pieces
- 2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for serving
- 1/2 cup torn fresh basil, plus more for garnish
Directions
- Bring a large pot of salted water to a boil over high. Add linguine; cook to al dente according to package directions, reserving 2 cups cooking water. Drain and set aside.
- Melt 4 tablespoons of the butter in a large skillet over medium-high. Add garlic and crushed red pepper. Cook, stirring often, until garlic is golden brown, about 1 minute. Add wine, and cook until reduced by half, about 1 minute. Stir in corn, salt, and 1 cup of the tomatoes. Cook, stirring occasionally, until tomatoes soften, about 3 minutes. Stir in lobster and remaining 1 cup tomatoes; cook until just heated through, about 3 minutes. Stir in cooked pasta, 1 cup reserved cooking water, cheese, and remaining 2 tablespoons butter. Cook over medium-high, stirring often, until sauce clings to pasta, about 3 minutes, adding additional reserved cooking water, if needed. Remove from heat, and stir in basil. Garnish with additional basil; serve immediately with additional cheese.
