first class lobster pasta with corn and tomatoes vest

lobster pasta with corn and tomatoes

yummy
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Lobster Pasta with Corn and Tomatoes

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

Direction

  1. 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.
  2. 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.