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.
Nutrition Information
- Calories: 248 kcal
- Carbohydrates: 20g
- Protein: 30g
- Potassium: 269mg
- Fiber: 9g
- Sugar: 13g
Ingredients:
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1 (16-ounce) package uncooked linguine
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6 tablespoons unsalted butter, divided
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6 medium garlic cloves, thinly sliced
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Pinch of crushed red pepper
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1/2 cup dry white wine
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1 1/2 cups fresh corn kernels (from 3 ears)
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1 teaspoon kosher salt
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2 cups cherry tomatoes (11 ounces), halved and divided
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1 pound cooked lobster meat, cut into 1-inch pieces
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2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for serving
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1/2 cup torn fresh basil, plus more for garnish
Instructions:
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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.
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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.
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