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

5 from 5 votes

Prep Time15

Cook Time35

Servings:

Calories: 927kcal

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 ½ tablespoons minced tarragon, divided
1 tablespoon thinly sliced chives
½ cup dry white wine
2 (6 ounce) lobster tails, poached removed from the shell and sliced (¼ cup poaching liquid reserved)
¼ cup heavy cream
3 tablespoons freshly grated parmesan
salt and pepper to taste

Fill a large pot with water and bring to a boil.
Add a small handful of salt and pasta and stir. Boil pasta for 6 to 7 minutes or until pasta is al dente.
Drain pasta and set aside until ready to use.
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.
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.
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.