Ingredients:

  • 1 lb pappardelle pasta
  • 1 tbsp olive oil
  • 2 tbsp kosher salt
  • 1 lb lobster meat, cut into bite-sized chunks
  • 2 cups fresh corn kernels
  • 2 tbsp unsalted butter
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 3 cloves garlic, minced
  • 1 medium shallot, finely diced
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pappardelle and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Drain the pasta and toss with a drizzle of olive oil to prevent sticking.
  2. Pat the lobster chunks dry with a paper towel. Heat 1 tbsp of butter and 1 tbsp of olive oil in a skillet over medium-high heat. Add lobster and corn, season with smoked paprika, salt, and pepper. Cook for 3–4 minutes until the lobster is opaque and the corn is golden brown. Transfer to a plate and set aside.
  3. Lower skillet heat to medium and add the remaining 1 tbsp of butter, minced garlic, and diced shallot. Sauté until fragrant and translucent.
  4. Pour in the dry white wine and lemon juice. Simmer the mixture, stirring occasionally, until the liquid has reduced by approximately half.
  5. Stir in the lemon zest and 1/2 cup of the reserved pasta water, whisking constantly to create a silky emulsion.
  6. Return the seared lobster and corn to the skillet. Add the cooked pappardelle and chopped parsley. Toss gently over low heat until the pasta is thoroughly coated in the sauce. Season with final salt and pepper to taste.