Creamy Lobster and Corn Pappardelle
Creamy Lobster and Corn Pappardelle is one of our favorite summer dinners. I start this dish by steaming two lobsters. Then, I boil the pappardelle and steam the corn. Next, I make a creamy Parmesan sauce and toss everything together. We like this pappardelle dish for several reasons. First of all, I like that I can make this pappardelle dish in just a little over thirty minutes. Secondly, I like that this dish can be made in advance. I like to make it early in the day and then reheat it in the microwave. Thirdly, I like that this dish is easy enough to make every day but is fancy enough to serve to company. And, finally, we all love the sweet lobster and corn, the silky pappardelle and the creamy sauce.
The Equipment I Used
- A Large Pot- You’ll need a large pot with a lid to steam the lobsters.
- A Large Skillet- Use this to make the sauce. A large skillet allows you to toss everything together right in the sauce.
The Ingredients Needed for Creamy Lobster and Corn Pappardelle
- Lobster- Use live lobsters, or to save time, buy the lobster meat from the seafood store.
- Corn- If possible, use fresh corn on the cob. Frozen or canned corn just won’t be the same.
- Pasta- I used pappardelle but you can use any pasta that you like. I use the DeCecco brand pappardelle.
- Lobster Stock- My recipe is below. You could also use chicken stock.
How I Made my Lobster Pasta
- First, I steamed my lobster and removed all the lobster meat from the shells. Take care not to overcook the lobsters.
- Next, I made the Parmesan cream sauce. Simmer the sauce until it starts to thicken.
- Finally, I added everything to the sauce and stirred until everything was combined.
If you like lobster, you need to try this creamy and delicious Creamy Lobster and Corn Pappardelle.
Creamy Lobster and Corn Pappardelle
Ingredients
- 2 one pound lobsters
- 3 tbsp. kosher salt
- 12 ounces pappardelle pasta
- 2 ears corn on the cob
- 2 tbsp. unsalted butter
- ¾ cup heavy cream
- ¾ cup lobster or chicken stock
- 2 tbsp. minced garlic
- ¼ tsp. each kosher salt and pepper
- 1 cup grated Parmesan cheese
For the Garnish:
- ¼ cup basil leaves
Instructions
- Begin by cooking the lobsters: Bring two inches of water to a boil over high heat in a very large pot. Add the lobsters and hold down the lid to kill them quickly. Steam them for twelve minutes.
- While the lobsters cook, steam the corn: Place the corn on a plate and microwave until tender, about six minutes. Remove the kernels from the corn.
- Remove the lobster meat from the shells, and chop it all in half inch pieces. Set aside.
- Bring a large pot of water to a boil for the pasta. Add the salt and cook the pappardelle until it's al dente.
- In a large skillet, melt the butter. Stir in the cream, garlic, corn and lobster stock. Simmer for six minutes, or until the cream thickens. Stir in the lobster, Parmesan, salt, and pepper. Sprinkle with basil and serve.
Easy Homemade Lobster Stock
Equipment
- A Large Pot
Ingredients
- the shells from two lobsters (with tomalley and head sacs removed)
- 1 chopped onion
- 1 cup white wine
- 4 chopped plum tomatoes
- 1 tsp. kosher salt
- 2 stalks of celery, sliced
- 2 tbsp. garlic cloves
- ¼ tsp. each fennel seeds and red pepper flakes
- 4 sprigs fresh thyme
Instructions
- Put everything in the pot. Bring to a boil and skim off foam. Turn the heat down, and simmer uncovered for one hour. Strain the stock and cool off the stock immediately.
