Decadent lobster tails and seasonal sweet corn on the cob are slathered in lemony oil, then grilled to perfection. A lightly spicy sauce of Fresno chiles, garlic and cherry tomatoes–also cooked on the grill in a cast-iron skillet–brings it all together, while a shower of chopped tarragon and parsley adds color and brightness. We use fresh lobster tails, but feel free to substitute frozen if that’s what your market carries. Just be sure to thaw them before starting the recipe.
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 12 ounces mezze rigatoni
- 1 lemon, zested, then cut in half
- Pinch red pepper flakes
- 3/4 cup olive oil
- Four 8-ounce lobster tails, thawed if frozen
- 3 ears corn, husked
- 3 cloves garlic, thinly sliced
- 1 Fresno chile, thinly sliced
- 1 shallot, thinly sliced
- Two 9-ounce containers cherry tomatoes
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh tarragon leaves, finely chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Drain, return the pasta to the pot and set aside.
- Meanwhile, prepare a grill for medium-high heat.
- Squeeze the juice of one of the lemon halves into a small bowl. Whisk in the lemon zest, red pepper flakes, 1/4 cup of the olive oil, 2 teaspoons salt and a few grinds of black pepper.
- Using a pair of kitchen shears, cut lengthwise through the lobster tails to make 2 equal halves for each tail. Brush the flesh of the lobster and the corn with half of the lemon oil mixture.
- Grill the corn, turning a few times, until lightly charred in some spots and the kernels are softened, 15 to 20 minutes. Set aside.
- Meanwhile, grill the lobster tails meat-side down until the shells begin to turn red all over, 4 to 5 minutes. Flip the tails and brush with the remaining lemon oil. Continue to cook until the shells are bright red and the meat is cooked through, 1 to 2 minutes more. Transfer the tails to a cutting board, remove the meat and cut into 1-inch chunks.
- Add the garlic, Fresno chiles, shallot, remaining 1/2 cup olive oil, 1 teaspoon salt and a few grinds of black pepper to a large cast-iron skillet. Put the skillet on the grill and heat until the vegetables start to sizzle, 3 to 4 minutes. Add the tomatoes and white wine and continue to cook until the tomatoes start to burst, about 6 minutes more.
- Cut the corn kernels off the cobs and add to the pasta. Fold in the tomato mixture and lobster meat until well combined. Add the parsley, tarragon, 1 teaspoon salt and the juice of the remaining lemon half and stir to combine.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 501 |
| Total Fat | 23 g |
| Saturated Fat | 3 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 27 g |
| Cholesterol | 144 mg |
| Sodium | 761 mg |
Reviews
This was delicious. I left out the corn and served the lobster in the shell on each plate.
I also added a small can of white clam sauce since I had it on hand. The whole cherry tomatoes were great. I am glad I did not substitute with chopped. A big hit.
I also added a small can of white clam sauce since I had it on hand. The whole cherry tomatoes were great. I am glad I did not substitute with chopped. A big hit.