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