Lobster & Corn Pasta

Bring a large pot of water to a boil over high heat. Fill a large bowl with ice water. Add the lobsters to the boiling water, cover and cook for 7 minutes. Transfer the lobsters to the ice bath until cool to the touch, about 2 minutes, then drain. Use lobster crackers and picks to pick the lobster meat, keeping the claw meat as whole as possible. Roughly chop the tail meat into bite-size pieces. Set the meat aside, reserving the body shells.

Place the body shells (not the tail and claw shells) and the corncobs in a large pot. Add the onion and a big pinch of salt. Cover with the 8 cups (2 l) water and bring to a boil over high heat, then reduce the heat to a vigorous simmer and cook until the liquid is reduced by half, about 1 hour. Strain the stock through a fine-mesh sieve, discarding the solids. Set the stock aside.

In a large sauté pan over medium-high heat, melt 8 Tbs. (1 stick) of the butter. Reduce the heat to medium, add the corn kernels and a small pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is softened and fragrant and the corn has cooked down a bit more, about 3 minutes.

Increase the heat to medium-high and add the wine, stirring until it is absorbed, about 1 minute. Add 2 cups (16 fl. oz./500 ml) of the lobster stock and simmer until the sauce is reduced and starts to thicken from the starches released by the corn, about 5 minutes. Stir in the lobster and 8 Tbs. (1 stick) of the butter. Reduce the heat to medium-low and heat gently, stirring often, until the lobster is warmed through and the sauce is thickened, glossy and coats the lobster, about 5 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until very al dente (the pasta will finish cooking in the sauce).

Bring the sauce to a vigorous simmer. Using tongs, transfer the pasta directly to the sauce, reserving the cooking water, and toss to coat. Add the remaining 4 Tbs. (1/2 stick) butter, 1/4 cup (2 fl. oz./60 ml) of the pasta cooking water and the cream. Cook, stirring occasionally, until the butter and cream are incorporated and the sauce coats the pasta in a light but silky layer, about 3 minutes more. Season to taste with salt and black pepper.

Transfer the pasta to a large serving platter or bowl, garnish with chives and serve immediately with lemon wedges on the side. Serves 4 to 6.

Williams Sonoma Test Kitchen