Name: Creamy Lobster and Corn Pappardelle
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: Two 1 1/2-pound Maine lobsters; Kosher salt and freshly ground black pepper; 1 pound pappardelle pasta; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 cups fresh corn or frozen corn, thawed; 1 large shallot, minced (2 tablespoons); 1 large stalk celery, finely chopped; 2 cloves garlic, minced; 1/2 cup dry white wine; 1 cup heavy cream; 1/2 cup shredded Parmesan; 2 tablespoons chopped fresh chives, plus more for garnish, optional; 1 tablespoon chopped fresh tarragon, plus more for garnish, optional

Directions

Fill a bowl with ice and water. Bring a large stockpot of water to a boil. Place the lobster, head first, into the water. Boil until the lobster is bright red, about 12 minutes. Plunge the lobster into the ice water to stop cooking. Remove the lobster meat from the claws and tail. Coarsely chop into bite-size pieces, and set aside.
Cook the pasta in salted water according to the package directions. Drain, set aside and keep warm.
While the pasta cooks, make the sauce. Melt the butter in the oil in a large deep skillet over medium-high heat. Add the corn and cook until it begins to brown, about 7 minutes. Add the shallot, celery, and garlic and cook until tender, about 5 minutes.
Add the wine and cook until reduced by half, 2 minutes. Stir in the heavy cream and cook until the sauce thickens, 2 to 3 minutes. Stir in the cheese, chives, and tarragon and season to taste with salt and pepper. Add the pasta and lobster and toss well to coat. Divide the pasta between serving bowls and garnish with additional tarragon and chives, if desired.

Creamy Lobster and Corn Pappardelle

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