Imagine twirling your fork into a plate of delicate caramelle pasta, each bite revealing a symphony of succulent lobster, sweet corn, and aromatic tarragon. This isn't just a recipe; it's a culinary journey that transforms ordinary ingredients into an extraordinary Italian-inspired masterpiece. Prepare to elevate your home cooking and impress even the most discerning food lovers with this restaurant-quality dish that's surprisingly simple to create.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz caramelle pasta
- 1 lb lobster meat, cooked and chopped
- 1 cup corn kernels
- 2 tbsp fresh tarragon, chopped
- 1/2 cup heavy cream
- Salt to taste
- Pepper to taste
Instructions
- Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the caramelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the lobster meat. If not already done, cook the lobster tails in boiling water for about 8-10 minutes or until they are bright red and the meat is opaque. Remove the lobster from the shell and chop it into bite-sized pieces. Set aside.
- In a medium saucepan, heat the heavy cream over medium heat. Bring it to a gentle simmer, stirring occasionally. Allow it to reduce slightly for about 5 minutes, thickening the cream.
- Add the corn kernels to the saucepan with the cream and stir well. Cook for an additional 3-4 minutes until the corn is heated through. If using fresh corn, you may want to cook it a bit longer until tender.
- Once the corn is heated, gently fold in the chopped lobster meat and fresh tarragon. Season the mixture with salt and pepper to taste. Allow it to warm through for another 2-3 minutes, ensuring the lobster is heated but not overcooked.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Return the drained pasta to the pot.
- Pour the lobster and corn mixture over the pasta. Toss gently to combine, adding reserved pasta water a little at a time if the mixture seems too dry. The sauce should coat the pasta nicely without being overly soupy.
- Serve the Lobster Corn and Tarragon Caramelle immediately, garnished with additional tarragon if desired. Enjoy your delicious Italian-inspired dish!
Tips
- Use fresh lobster meat for the most vibrant flavor, but high-quality frozen lobster can work well too.
- Don't overcook the lobster - it should be just opaque and tender to prevent becoming rubbery.
- Fresh tarragon makes a huge difference; if possible, avoid dried herbs for this recipe.
- Reserve some pasta water before draining - its starchy goodness helps create a silky, cohesive sauce.
- For extra richness, consider adding a small pat of butter when tossing the pasta with the sauce.
- If corn is in season, use fresh kernels for the most intense, sweet flavor.
- Serve immediately to enjoy the pasta at its creamy, luxurious best.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 180mg
