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
1/2 and 1/2
Salt and Pepper
(Serves 4-5 as an entree.)
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.
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.