6 ears of fresh corn, yellow, white, or bicolor
4 tablespoons olive oil
2 tablespoons butter
¼ teaspoon crushed red pepper flakes
½ cup chopped scallions, whites and greens
1 cup fresh Tomato Sauce
Pinch of saffron
¼ cup toasted pine nuts
½ pound cooked lobster meat, cut into small cubes
1 pound orecchiette
½ cup grated Parmesan cheese
1 cup quartered grape tomatoes
Ingredients
Serves 4 to 6
Lobster and Roasted Corn Orecchiette
Preheat a grill or the oven broiler. Place the corn, husks still on, directly on the grill. Turn regularly, until blackened on all sides, but not burned, about 8 minutes. Set aside to cool.
Remove the husks and as much silk as you can. Using a sharp knife, carefully strip the kernels off the cobs.
Heat the olive oil and butter in a large skillet over medium heat. When the butter is melted, add the crushed red pepper. Add the scallions, and sauté until they soften, about 2 minutes.
Add the tomato sauce and saffron, and stir. Lower the heat, cover, and simmer for about 5 minutes.
Remove the tomato sauce mixture from the heat, and add the corn kernels, pine nuts, and lobster meat. Cover and set somewhere warm.
Meanwhile, bring 6 quarts of well-salted water to a rapid boil. Add the orecchiette, and cook until just short of al dente. Reserve 1 to 2 cups of the cooking water and drain.
Return the orecchiette to the pot and add the corn-lobster mixture. Over low heat, toss the pasta and the sauce. Add the grated Parmesan, and continue to toss, adding small amounts of the reserved water, if necessary, to finish cooking the pasta.
Instructions
