PENNE WITH LOBSTER, CORN, ZUCCHINI, AND ARUGULA
Lobster and late-summer vegetables are paired with tubular penne.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 18
Steps:
- Fill sink with ice water. In a stockpot, combine onion, carrot, bay leaves, garlic, ginger, zest, and peppercorns with 8 cups water; cover and bring to a boil. Add lobsters, cover, and cook 8 minutes once water has returned to a boil. Remove lobsters, reserving the liquid; transfer to the ice bath.
- When lobsters are cool enough to handle, break tails and claws from body; crack open to remove meat. Set meat aside. Add bodies and empty shells to reserved liquid; return to a boil. Reduce heat; simmer 30 minutes. Drain through a fine sieve; discard solids. Return liquid to pot; cook over medium-high heat until reduced to 1 cup, about 45 minutes. Cut meat from lobster-tail and claw into bite-size pieces; set aside.
- Bring a 5-quart saucepan of salted water to a boil, and cook pasta until al dente, about 7 minutes. Drain in a colander, and set aside.
- Cut onion into 1/8-inch wedges; remove the core. Cut zucchini lengthwise into quarters and crosswise into 1/2-inch pieces. Heat a low-sided 6-quart saucepan coated with olive-oil cooking spray over medium-high heat until very hot. Add onion and garlic; reduce heat to medium low. Cook until onions are translucent, about 3 minutes. Add zucchini; cook until tender, about 7 minutes. Add corn, reserved lobster meat, cooked pasta, reserved liquid, arugula, and marjoram; stir to combine. Stir in Parmesan, if desired; serve.
Nutrition Facts : Calories 490 g
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Saon Talukdar
[email protected]I can't wait to try this recipe. It looks so delicious!
Usman Awan
[email protected]This is my new favorite pasta dish! The combination of lobster, corn, zucchini, and arugula is perfect.
Lina Jue
[email protected]This was a really impressive dish. I was surprised at how easy it was to make.
Liza Khatun
[email protected]I made this for my family and they all loved it. It's a great recipe for a quick and easy weeknight meal.
Gibby Gibby
[email protected]This was the perfect dish for a summer dinner party. It was light and refreshing, and everyone loved it.
Jasline Jean baptiste
[email protected]This was a bit too spicy for my taste, but it was still good.
FF SS
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The flavors were amazing.
Tiffany Dismukes
[email protected]This was a great recipe! I used shrimp instead of lobster and it was still amazing.
Shehab 512
[email protected]The lobster was a bit overcooked, but the rest of the dish was delicious.
Dakota Ross
[email protected]This was a little too rich for my taste, but it was still good. I think I would use less butter and cream next time.
Justin Bartlett
[email protected]I made this for a dinner party and it was a hit! Everyone loved the combination of flavors and textures. I will definitely be making this again.
Qasim Atta
[email protected]This was a really easy recipe to follow and the results were delicious. The lobster was tender and flavorful and the sauce was creamy and rich. I would definitely make this again.
Isaac Madril
[email protected]I followed the recipe exactly and it turned out great! The corn and zucchini added a nice sweetness to the dish and the arugula gave it a peppery bite. I would definitely recommend this recipe.
Loren Moore
[email protected]This was an amazing dish! The flavors were so well-balanced and the lobster was cooked perfectly. I will definitely be making this again.