- 4
Ingredients
- Three 1 1/2-pound Florida lobsters steamed and meat cut up - about 1 pound of lobster meat.
- 3/4 pound fresh papardelle
- 2 tablespoons olive oil
- 1/4 cup unsalted butter
- 1 cup fresh corn
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 2 1/2 cups teardrop tomatoes, cut in half
- 1 tablespoon tomato paste
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh chives, plus some for garnish
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup seafood stock
- 2 sprigs fresh tarragon
Preparation
Step 1
Heat seafood stock and add tarragon - keep warm.
Bring a large pot of salted water to a boil. Add the papardelle and cook until al dente, 3 to 4 minutes. Remove 1/2 cup pasta cooking water from the pot and drain the pasta through a colander. Transfer the pasta to a bowl and toss with 1 tablespoon of olive oil, cover and set aside.
Meanwhile, heat the remaining 1 tablespoon of olive oil and melt 2 tablespoons of the butter in a large skillet over medium heat. Add the corn and cook, stirring, for 2 minutes. Add the shallots and cook, stirring, until soft and fragrant, about 1 minute. Add the garlic and continue to cook and stir for another minute. Add the tomatoes and cook until the tomatoes have released most of their liquid, 4 to 5 minutes. Add the tomato paste and cook for 1 minute longer.
Add the wine, 1/2 cup of the lobster stock and some of the pasta cooking liquid to the pan and continue cooking over medium heat until half of the liquid has evaporated. Add the lobster meat to the pan and cook for 2 minutes. Add the cooked papardelle and the remaining 2 tablespoons of butter and the chives. Toss the pasta with the sauce and cook for 1 minute longer so it will heat through.
Divide the pasta between 4 bowls, garnish with the chives and grated cheese and serve immediately.