Creamy Lobster Corn Pasta
Another summery pasta dish hits our dinner table with this Creamy Lobster Corn Pasta! This dish was absolutely delicious and decadent and perfect for a summer night.
We kicked off our weekend eats a little early with this pasta dish and celebrated Friday Jr. This was our first time trying out this recipe and we were very pleased with how it came out. The corn and tomatoes mixed with the lobster made for the perfect combination of flavors with the creamy peppercorn and cognac sauce!
Stay tuned for another pasta recipe that we make with lobster! It is even more decadent than this one, and it is another one of our favorites!
Ingredients:
Two 1 ½ pound steamed, whole lobsters; meat removed and cut into 1 inch pieces
1 pound of rigatoni
8 tbsp of butter
1 shallot; minced
2 ears of corn; kernels removed
½ pound of cherry tomatoes; cut in half
Salt and pepper to taste
½ cup of fresh basil; chopped
1 cup of heavy cream
¼ cup of cognac
2 tsp of brined peppercorns
Directions:
In a small saucepan, melt 4 tbsp of the butter, add the shallots, and saute for approximately 3 minutes; add the cognac and light it to burn off the alcohol for approximately 1 minute; add the cream, salt, and the peppercorns; simmer over low heat until slightly thickened; set aside
In a large skillet melt the remaining butter, add the corn and the tomatoes and cook until the tomatoes burst; add the peppercorn cream sauce and the lobster to the skillet with corn and tomatoes and simmer over low heat
Cook the pasta according to package directions saving 1 cup of pasta water, drain the pasta and add it to the skillet; sprinkle with basil and add pasta water as needed to get a good consistency
