Lobster and Summer Corn Linguine

Lobster and Summer Corn Linguine is a simple, comfort-food dish you can put together in relatively no time. It seems totally decadent, but you won’t need to fuss.
It is the perfect summer meal with just a few ingredients and tons of flavor.  Although the instructions might seem lengthy, they really are simple steps which will yield incredible flavor. It is indulgent in a very light summery way. The richness of the lobster and the light creamy sauce, combined with the sweet, crisp summer corn yields a delightful combination sure please any dinner guest.
A friend recently gifted me some delicious lobster tails and it got me thinking about what to make. Sure, I could go with lobster rolls, which don’t get me wrong- are phenomenal, or lobster mac&cheese- but I wanted something new, something I hadn’t tried before. 
Some of you might be thinking- corn? in my pasta? Yes, it’s worth it. Trust me. My dear Hylton, who *gasp* doesn’t like ( I don’t know how that’s possible) lobster, loved this dish. He went back for seconds that night and ate the leftovers the next day. In our time together his palate has really developed, but every so often I have to encourage (sometimes coerce) him to try a dish- before he says it’s gross. Once again, I was right to urge him, he thought it was delectable. 

4 New England Lobster Tails
3 Ears of Fresh Summer Corn
1 Large Shallot- finely chopped
2 Cloves of Garlic-finely chopped
1 Box Linguine Pasta
White Wine
1/2 and 1/2
Salt and Pepper

(Serves 4-5 as an entree.)

I like to use the bi-colored corn, I think it is a little sweeter and I simply just prefer it a bit to all yellow or all white corn. 
Cut the corn off of the cob. The best way to do this is to break off the stem that may still be attached so that you have a flat bottom on the cob. Stand it upright on a steady cutting board, and with a sharp knife, cut downward to take the kernels off. 

In a large skillet, melt at least a 2 tablespoons of butter and saute the garlic and the shallots. Be careful not to burn the garlic. Once translucent, add the corn and season with salt and pepper and cook about 10 min. Some like fresh corn to be crisp, some like it more tender- so I would recommend tasting it after a few minutes to see what consistency you are looking for.  Add 1/3 cup of the 1/2 &1/2 – let it simmer and reduce.

While you are prepping and cooking the corn, cook the lobster. I chose to bake the lobster tails in the oven. Line a baking pan with foil and drizzle just a splash of olive oil. Preheat to 350 and cook until color is uniformly red. (To be honest, I dropped the ball here and I can’t remember exactly how long I had them in the oven. I want to say it was about 15 minutes.)
After the lobster comes out of the oven, put the pasta water on to boil. Don’t forget to salt the water. Use one full box of linguine and cook until al dente. 
When the pasta is done, remove from heat and drain, reserving 1/2 cup of the starchy pasta water. After draining, return the pasta to the pot or a large bowl that will tolerate the heat. Set aside. 

When the lobster has cooled enough that you can handle it, remove the lobster meat from the shell. I used kitchen scissors so that I wouldn’t miss a morsel of it! It made it very easy to cut through the inside of the shell and pluck out the tail meat.

Don’t toss these little bits, you can nosh on them while you prepare the meal- you know, quality control is very important.

Once you have removed all of the meat from the tails, chop into 1/2 inch sized chunks and set aside. Try not to sneak too many bites, you want to make sure you have plenty for the pasta. It’s tough, but I resisted as much as possible.


In your skillet make a roux, which is a combination equal parts of flour and butter. Melt 3 tablespoons of butter then whisk in 3 tablespoons of flour. Slowly add about 3/4 cup of 1/2 &1/2 to the mixture once the roux has thickened, whisking so that is combines well. You will need about 1/4 cup of dry white wine. Make sure you use a wine you would also drink, I used pinot grigio. Once the cream mixture well blended, slowly add the wine and continue whisking so that it will not separate. Season with salt and pepper to taste. You want enough of this sauce to lightly coat your pasta, not  drown in it. It should be thinner and lighter than an Alfredo sauce.

Of course, you can add more cream or wine depending on the flavor and consistency you are looking for. You don’t want to reduce it much, you will need about a cup of the sauce to toss in with the pasta, lobster and corn.

Once the sauce has reached a desired consistency and flavor, add the corn and lobster to the pan to combine the flavors. Stir until the ingredients are uniformly heated then add a bit of the starchy pasta water, about two tablespoons, and mix well. (You can add more or less of the water depending on the thickness and consistency of the sauce.)

There should be equal parts corn and lobster. You may end up with extra corn, but fear not- there are so many things you can do with the leftovers. Believe me, it’s tasty all on it’s own too.

When evenly heated, pour the mixture over the pasta and toss to combine evenly. Serve with a nice, crisp glass of white wine.




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