Last week my husband and I spent a week in Maine starting in Portland, venturing north to Deer Isle for a few days, and then stopping on the shore near Bath at the end. We loved the beautiful seaside views, the friendliness of Mainers, and the glorious seafood. My husband ordered oysters every place we dined, while I chose lobster. I savored the coral-hued chunks in Maine’s celebrated lobster rolls and swooned over fresh whole lobsters served with warm herb butter.
Inspired by my lobster eating spree, when we returned home to Amherst, Massachusetts, I wasted no time before heading to a local supermarket where I could buy cooked picked lobster meat at the seafood counter. I used it to prepare a recipe for Penne with Lobster, Summer Corn, and Basil. For this colorful main course, which serves four and takes only about 30 minutes to prep and cook, I sautéed corn kernels in olive oil until slightly golden, then warmed the lobster meat in melted butter in a skillet. Next, I cooked and drained the pasta, then stirred in mascarpone and Parmesan cheeses that melted to form a sauce. To finish, the pasta was tossed with the corn and lobster plus some lemon zest, then mounded it in shallow bowls. Torn fresh basil leaves made a simple garnish.
If picked lobster meat is not available in your markets, you can cook a couple of whole lobsters, and use their meat for this this dish. Either way, I hope you’ll try this simple yet striking dish for a special summer supper.
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Penne with Lobster, Summer Corn, and Basil
2 1/2 tablespoons olive oil
2 1/4 cups fresh corn kernels from 5 or more ears of corn
4 tablespoons unsalted butter
10 ounces (about 2 cups) cooked lobster meat (See cooking tip.)
12 ounces penne pasta or other tube pasta such as rigatoni
Kosher salt
6 ounces (about 3/4 cup) mascarpone
1/2 cup grated Parmesan cheese, preferably Parmigiano Reggiano
2 teaspoons grated lemon zest
Freshly ground black pepper
1/3 cup very loosely packed torn basil leaves (about 16 or more large leaves)
1.Heat the olive oil until hot in a medium heavy skillet set over medium heat. Add the corn kernels and cook stirring until they are very lightly browned, about 4 to 5 minutes. Remove pan from heat and set aside. (Corn can be cooked an hour ahead. Leave out at cool room temperature and reheat over medium heat 2 to 3 minutes when needed.)
2.In another medium heavy skillet set over medium heat, heat the butter until melted and hot. Add the lobster meat and stir and cook until heated through, only 3 to 4 minutes. Season lobster with salt to taste. (Lobster can be warmed an hour ahead. Leave out at cool room temperature and reheat over medium heat about 2 minutes when needed.)
3.Bring a large pot of water to a boil, then add pasta and 4 teaspoons salt. Cook until al dente, 10 to 12 minutes, or according to package directions. Remove and drain, reserving 1 cup of the pasta cooking water. Return pasta to pot in which it was cooked and stir in mascarpone, grated Parmesan cheese, lemon zest, corn, and all but 1/2 cup of the lobster. Toss over low heat until pasta is coated with sauce and heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes. Taste and season with salt and pepper.
4.Mound pasta in 4 shallow bowls and garnish the center of each serving with some of the reserved lobster, then sprinkle with some torn basil leaves. Serve immediately.
Makes 4 generous servings
Cooking tip: I bought cooked lobster meat that had been frozen at the fish counter of a local grocery. The fish monger defrosted it for me, and I carefully patted it dry with paper towels before heating it in butter.
If you can’t find cooked lobster meat, you can cook or buy cooked whole lobsters. Two 1 1/4 pound hardshell lobsters should yield close to 2 cups lobster meat.
Copyright Betty Rosbottom 2026
