Lobster Pasta

Lobster Pasta with Corn and Tomatoes

5.0

(2)

2 Reviews

Nothing says it’s time to break out a bottle of rosé like a lobster pasta with corn and tomatoes.

Anna Theoktisto

Published on April 11, 2024

Tested by

Craig Ruff

Lobster Pasta — Photo:
Food & Wine / Photo by Robby Lozano / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle

Active Time:

25 mins

Total Time:

25 mins

Yield:

8 servings

Cracking open a whole lobster takes time and a lot of napkins, but this pasta skips straight to enjoying the best part: the lobster meat. Cooked with corn, juicy tomatoes, garlic, and wine, this beautiful summer pasta only needs a sprinkling of cheese and 25 minutes of your time for an elegant dinner.

Frequently Asked Questions

Where do you find cooked lobster?

Cooked lobster can be found at the seafood counter of your local supermarket, or often in the frozen section. Some grocery stores will cook a whole fresh lobster for you. To get one pound of cooked lobster meat, you’ll need about five pounds of fresh lobster.
Are there other herbs that go with lobster pasta?

Yes, tarragon, parsley, chives, and dill all pair very well with shellfish. Feel free to add any or all of them to this pasta alongside the basil.

Note from the Food & Wine Test Kitchen

We call for adding a splash of pasta cooking water to the sauce to thin it slightly while adding body from the starch. Don’t be afraid to add more water or more cheese to achieve your desired sauce consistency.

Cook Mode (Keep screen awake)

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.

Lobster Pasta with Corn and Tomatoes

Frequently Asked Questions

Note from the Food & Wine Test Kitchen

Ingredients

Directions

Related Articles