Creamy Lobster and Corn Pappardelle
Pappardelle with lobster and corn in a creamy Parmesan sauce.
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.
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