Zesty Lobster and Corn Pasta

Name: Zesty Lobster and Corn Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 ounces tagliatelle or fettuccine; 2 cups fresh corn kernels; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 pound lobster meat, cooked and chopped; 1 cup heavy cream; Juice and zest of 1 lime; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Fresh & Light

I love making Zesty Lobster and Corn Pasta because it combines the sweet flavors of fresh corn with tender lobster in a creamy sauce that feels luxurious yet easy. The vibrant zest from the lime and the hint of garlic elevate this dish, making it perfect for any occasion, whether it's a cozy dinner at home or an elegant gathering with friends. Each bite bursts with flavor, and the dish comes together surprisingly quickly, allowing me to enjoy more time with my guests without any fuss.

Created by

Anna

Last updated on 2026-01-22T17:02:28.604Z

When I first thought of incorporating lobster into my pasta, I wanted something bright and fresh that would complement the succulent seafood. As I experimented, I found that adding sweet corn brought a wonderful sweetness to the dish, which combined beautifully with the richness of the lobster. The crispy texture of the corn also adds an enjoyable contrast.

My favorite tip is to use freshly cooked lobster if you can, as it enhances the dish's flavor immensely. If you use frozen lobster, just ensure it's thawed correctly before cooking. Trust me; this pasta will become a go-to for your dinner parties!

Why You'll Love This Recipe
The sweet corn adds a delightful crunch that complements the tender lobster.
The zesty lime and garlic create a refreshing flavor profile.
It's a crowd-pleaser that's perfect for special occasions or a cozy night in.

The Role of Fresh Ingredients

Using fresh corn kernels is essential in this recipe. They add a natural sweetness and a satisfying crunch that frozen corn simply can't match. When sourcing corn, look for ears that are plump with moist silk, indicating freshness. If you're short on time, you can use canned corn, but be sure to rinse it well to remove excess sodium and ensure a cleaner flavor in your dish.

Lobster meat is the star of this pasta, providing a rich and slightly sweet flavor. While fresh lobster is ideal, I often use pre-cooked or frozen lobster to save time. If using frozen, make sure it's fully thawed and patted dry to prevent excess water from affecting the sauce's creaminess. Don't be afraid to adjust the lobster quantity depending on your taste preference; more lobster adds to the luxurious feel.

Perfecting the Creamy Sauce

The heavy cream is what makes this sauce decadent, but it's crucial to simmer it gently to avoid curdling. Keep the heat to medium-low after adding the cream to maintain a velvety texture. If you're looking to lighten it up, substituting half-and-half or even a plant-based cream can yield good results, though the sauce might be less rich.

When integrating the lime juice and zest, do so gradually to find the right balance of acidity that complements the sweetness of the corn and lobster. The acidity cuts through the richness of the cream, creating a harmonious flavor profile. Taste as you go, adding extra lime if you want a more pronounced zing.

Ingredients

For the Pasta

8 ounces tagliatelle or fettuccine
2 cups fresh corn kernels
1 tablespoon olive oil
2 cloves garlic, minced
1 pound lobster meat, cooked and chopped
1 cup heavy cream
Juice and zest of 1 lime
Salt and pepper to taste
Fresh parsley, for garnish

Make sure all ingredients are prepared before starting the cooking process for efficiency.

Instructions

Cook the Pasta

In a large pot, bring salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Sauté Garlic and Corn

In a large skillet over medium heat, heat the olive oil. Add minced garlic and cook until fragrant, about 1 minute. Stir in the corn and sauté for 3-5 minutes until tender.

Combine Ingredients

Add the chopped lobster meat to the skillet and pour in the heavy cream. Stir well to combine and let it simmer for about 2 minutes. Add lime juice and zest, then season with salt and pepper.

Mix Pasta and Sauce

Add the cooked pasta to the lobster and corn mixture. Toss everything together, adding reserved pasta water a little at a time until you achieve your desired sauce consistency.

Garnish and Serve

Remove from heat, garnish with fresh parsley, and serve immediately with additional lime wedges if desired.

Enjoy your delicious Zesty Lobster and Corn Pasta with a crisp white wine for the perfect pairing.

Pro Tips

For an extra layer of flavor, try adding a pinch of red pepper flakes when sautéing the garlic. It adds a nice kick without overpowering the dish!

Storage and Reheating

If you have leftovers, this dish can be stored in an airtight container in the refrigerator for up to two days. However, be aware that pasta may absorb the cream sauce and become a bit thicker when stored. To revive it, add a splash of broth or cream when reheating on the stove over low heat. Stirring frequently will help maintain creaminess without overcooking the pasta.

Freezing this dish is not recommended, as the texture of the pasta and lobster can deteriorate upon thawing. If you do freeze it, separate the pasta and sauce, packaging them individually. This way, you can reheat them separately and combine them for better texture upon serving.

Serving Suggestions and Variations

For an added layer of flavor, consider incorporating fresh herbs like basil or dill. These herbs complement the seafood nicely, and they can be tossed in just before serving for a burst of freshness. Garnishing with lime wedges not only looks appealing but also allows guests to adjust the acidity to their preference.

If you're looking to add a little heat to the dish, red pepper flakes can be a great addition. Start with a pinch when sautéing the garlic and adjust according to your heat tolerance. Another variation could include adding sun-dried tomatoes or arugula, which would bring in different textures and a bit of earthiness.

Questions About Recipes

→ Can I use frozen lobster?

Yes, just ensure it is fully thawed before cooking to maintain the best texture.

→ What type of pasta works best?

Tagliatelle or fettuccine work well, but feel free to use any pasta you prefer.

→ Can I substitute the heavy cream?

You can use half-and-half for a lighter option, but the sauce will be less rich.

→ How can I make this dish gluten-free?

You can substitute regular pasta with gluten-free pasta made from rice or corn.