Lobster Pasta with Corn & Tomatoes
Lobster Pasta with Corn & Tomatoes. It’s really feeling like summer these days so we have been ALL about lobster, one of our favorite summertime ingredients. This pasta is also one of our favorites because it’s super summery and a liiiittle decadent…or a lot decadent. Thick-cut Pappardelle in a creamy cognac and peppercorn sauce with chunks of lobster, sweet summer corn, cherry tomatoes, and fresh basil leaves. So so good you guys !!
So I am in like full on summer mode at this point. Not that I wasn’t back in May to be honest, but now it officially feels like summer has started. And that means bring on ALL the summery recipes. We have been super into cooking with lots of summer veggies like corn and basil. And then you’ve got one of our all time favorite summer ingredients paired with those veggies in this one…lobster. The possibilities are endless with lobster in the summer. Lobster pastas, lobster rolls, lobster BLTs, lobster tacos…you name it.
We have so many ideas for lobster recipes, but this one is a classic and definitely one of our favorite. We make this pasta every summer. It’s one of those dishes that has summer written all over it. And it’s perfect for a beach weekend because it’s decadent, fancy, and gives me all those summer shore-town vibes.
From the decadent brandy peppercorn sauce, to the fancy lobster meat, to the summery sweet corn, bursting tomatoes, and fresh basil. This pasta has got it all.
And speaking of shore-town vibes, is anyone else as excited for the weekend as I am?! After last Saturday feeling like the first real summer Saturday at the beach, I am so ready to be back in my beach house. Relaxing, cooking summer dinners, going to the beach, drinking summer cocktails. It is just my happy place, and I look forward to being there every weekend.
So cheers to some incredible summer vibes, summer dinners, and summer nights !!
Ingredients
2 (1 1/2 pound) steamed, whole lobsters; meat removed & cut into 1 inch pieces
8 tablespoons butter; divided
1 shallot; minced
1/4 cup cognac
1 1/2 cups heavy cream
2 teaspoons brined peppercorns
salt and pepper to taste
2 ears corn; kernels removed
1/2 pound cherry tomatoes; halved
1/4 cup white wine
1/2 cup fresh basil; chopped
1 pound pasta
Directions:
In a small saucepan, melt 4 tablespoons of butter. Add the shallots and sauté for approximately 3 minutes. Add the cognac and light it to burn off the alcohol for approximately 1 minute. Add the heavy cream, salt, and brined peppercorns. Simmer over low heat until slightly thickened. Set aside.
In a large skillet, melt the remaining 4 tablespoons of butter. Add the corn and the tomatoes. Cook until the tomatoes burst. Pour in the wine to deglaze the pan. Add the peppercorn cream sauce and the lobster meat to the skillet with corn and tomatoes. Simmer over low heat.
Cook the pasta. Drain, saving 1 cup of pasta water. Add the pasta to the skillet with the sauce. Toss to combine, adding pasta water as needed. Serve topped with fresh basil leaves.
