Recipe

Penne With Lobster Corn Zucchini And Arugula Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 9 months ago I cannot claim this delicious pasta dish! It's from our gal, Martha! After removing the lobsters' tails and claw meat, use their empty shells to flavor this dish's broth. This dish will work equally well with chicken. Add a chilled buttery chardonnay! ... More Prep:75m Cook:10m Servings:4	Greekgirrrl
	pasta colorful summertime light healthy

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Ingredients

1 onion, quartered

1 carrot, peeled and cut into 1-inch pieces

3 bay leaves

1 garlic clove, peeled and smashed

1 one-inch piece 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 bunches 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.

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Comments

jenniferbyrdez 1 year, 9 months ago said:
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.

ddougee 1 year, 9 months ago said:
You never fail to amaze me!! Outstanding recipe!! Rack up another 5 girl!! You Rock!