![Lobster Pasta](https://cdn.statically.io/img/www.foodandwine.com/thmb/_LGqtptMcoJ96zwt6oupUmPPKmY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Lobster-Pasta-FT-RECIPE0424-0830dd2d62284de09368c8172a6e92fa.jpg)
Food & Wine / Photo by Robby Lozano / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
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.
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.
Ingredients
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1 (16-ounce) package uncooked linguine
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6 tablespoons unsalted butter, divided
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6 medium garlic cloves, thinly sliced
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Pinch of crushed red pepper
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1/2 cup dry white wine
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1 1/2 cups fresh corn kernels (from 3 ears)
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1 teaspoon kosher salt
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2 cups cherry tomatoes (11 ounces), halved and divided
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1 pound cooked lobster meat, cut into 1-inch pieces
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2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for serving
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1/2 cup torn fresh basil, plus more for garnish
Directions
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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.
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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.