Lobster & Corn Pasta Corn for Lobster & Corn Pasta Chives and Tarragon for Lobster & Corn Pasta Lobster & Corn Pasta recipe
Did everyone have a good weekend? This weekend was the first time I was able to have a full two days off of work and it was glorious. I’ve been on shoots nonstop for the past  4 weeks and I was just about ready to crash. Thankful I was able to sit back and relax this weekend… plus the boyfriend was in Vegas so this pretty much means I laid around in bed all weekend with my Dexter. We went to the dog park, took plenty of daytime naps together and he ran a couple errands with me. It was the perfect weekend.

Since I did so much laying around, I didn’t get much of anything productive accomplished. I think the most productive thing I did was make myself this Lobster & Corn Pasta. Yes, I had a ‘dinner for one’ kind of night on Saturday and I decided it was time for me to treat myself. Rarely do I ever cook fancy meals when it’s just me; I’m lucky if I can convince myself to prepare more than just a box of crackers and some cheese for myself when I eat alone. This weekend was different. This weekend was all about me and that meant cooking myself a fancy meal.

I’m usually not the biggest lobster fan. Like I don’t really get a craving for it, but last weekend I wanted lobster and I wanted pasta, so I did a 2 in 1 sort of thing. I learned to combine lobster, corn and tarragon together in the first restaurant I worked in (and p.s. best combo ever…the sweetness of the lobster and corn against the bright and powerful anise flavor of tarragon…so good!) I was in charge of prepping our ravioli and it was the most delicious combination of lobster, mascarpone, corn, pimentos, and tarragon. I probably ate that dish every shift I worked. Heaven…except for my poor waistline. Anyway, this pasta is sort of a tribute to that magical ravioli dish. I usually wouldn’t think of pairing this sort of mature sauce with such a playful pasta like fusilli, but I love just much how of the sauce is absorbed by the ridges of the fusilli! You get a burst of creamy, delicious sauce in every single corkscrew, it’s great.

I think this is definitely the perfect pasta to make when you want to treat a loved one to something special, or when you’re just in the mood to ‘treat yoself’! Enjoy! xx, Jenny

Lobster and Corn Pasta Tossed in a White Wine and Tarragon Cream Sauce
Serves 2

8 ounces fusilli pasta
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 shallots, diced
2 garlic cloves, minced
2 ears corn, kernels cut and cobs removed
2 1/2 tablespoons minced tarragon, divided
1 tablespoon thinly sliced chives
1/2 cup dry white wine
2 (6 ounce) lobster tails, poached removed from the shell and sliced (1/4 cup poaching liquid reserved)
1/4 cup heavy cream
3 tablespoons freshly grated parmesan
salt and pepper to taste

1. Fill a large pot with water and bring to a boil.
2. Add a small handful of salt and pasta and stir. Boil pasta for 6 to 7 minutes or until pasta is al dente.
3. Drain pasta and set aside until ready to use.
4. Place butter and oil in a large skillet and melt over medium-high heat. Add shallots and garlic and sauté for 3 to 4 minutes. Add corn and sauté for 3 minutes. Season with salt and pepper. Add 2 tablespoons tarragon and all of chives to skillet and continue to sauté for 2 minutes.
5. Deglaze pan with wine and cook until almost all the liquid has evaporated. Add poaching liquid and reduce liquid by half. Add lobster tails and cream and simmer for 2 to 3 minutes.
6. Stir in Parmesan and continue to simmer until sauce thickens, about 2 minutes. Add pasta to skillet and toss until well coated. Add remaining tarragon to skillet and adjust seasonings. Serve immediately.