Ingredients
- 1 onion, quartered shopping list
- 1 carrot, peeled and cut into 1-inch pieces shopping list
- 3 bay leaves shopping list
- 1 garlic clove, peeled and smashed shopping list
- 1 one-inch piece fresh ginger, sliced shopping list
- Zest of 1 orange shopping list
- 1 tablespoon whole black peppercorns shopping list
- 2 live lobsters (1 1/4 pounds each) shopping list
- salt shopping list
- 8 ounces penne or garganelli shopping list
- 1 Vidalia or other sweet onion shopping list
- 4 small zucchini (about 1 pound) shopping list
- 2 tablespoons minced garlic shopping list
- 4 ears corn, shaved from the cob shopping list
- 2 bunches arugula, stems trimmed, chopped shopping list
- 2 tablespoons fresh marjoram leaves shopping list
- 1 ounce freshly grated parmesan cheese (optional) shopping list
- olive-oil cooking spray shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
This sounds wonderful but I have to admit if I'm going to eat lobster it's going to be in somebody's restaurant. Great post Greek.
jenniferbyrdez
in kenner loved it
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You never fail to amaze me!! Outstanding recipe!! Rack up another 5 girl!! You Rock!
ddougee
in Chester loved it
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What a great recipe! Thanks so much! This is something new and I can't wait to try it!
annieamie
in Los Angeles loved it
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