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Gallery Penne with Lobster, Corn, Zucchini, and Arugula Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 onion, quartered 1 carrot, peeled and cut into 1-inch pieces 3 bay leaves 1 clove garlic, peeled and smashed 1 piece (1 inch long) fresh ginger, sliced Zest of 1 orange 1 tablespoon whole black peppercorns 2 live lobsters (1 1/4 pounds each) Salt 8 ounces penne, or garganelli 1 Vidalia or other sweet onion 4 small zucchini (about 1 pound) 2 tablespoons minced garlic 4 ears corn, shaved from the cob 2 arugula, stems trimmed, chopped 2 tablespoons fresh marjoram leaves 1 ounce freshly grated Parmesan cheese (optional) Olive-oil cooking spray

Cook’s Notes After removing the lobsters’ tails and claw meat, use their empty shells to flavor this dish’s broth.

Gallery Penne with Lobster, Corn, Zucchini, and Arugula

Recipe Summary Servings: 4

Penne with Lobster, Corn, Zucchini, and Arugula

Penne with Lobster, Corn, Zucchini, and Arugula

Penne with Lobster, Corn, Zucchini, and Arugula

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 onion, quartered 1 carrot, peeled and cut into 1-inch pieces 3 bay leaves 1 clove garlic, peeled and smashed 1 piece (1 inch long) fresh ginger, sliced Zest of 1 orange 1 tablespoon whole black peppercorns 2 live lobsters (1 1/4 pounds each) Salt 8 ounces penne, or garganelli 1 Vidalia or other sweet onion 4 small zucchini (about 1 pound) 2 tablespoons minced garlic 4 ears corn, shaved from the cob 2 arugula, stems trimmed, chopped 2 tablespoons fresh marjoram leaves 1 ounce freshly grated Parmesan cheese (optional) Olive-oil cooking spray

Directions

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.

Cook’s Notes After removing the lobsters’ tails and claw meat, use their empty shells to flavor this dish’s broth.

Cook’s Notes

After removing the lobsters’ tails and claw meat, use their empty shells to flavor this dish’s broth.

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All Reviews for Penne with Lobster, Corn, Zucchini, and Arugula

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Penne with Lobster, Corn, Zucchini, and Arugula

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest