That’s right. I cried. Like a baby while eating #ChefAdrian’s amazing lobster and corn pasta. I’m not sure if it was the sauce, the wine, the fact that summer was right around the corner or that it tasted like pure Charleston, either way it was the best dish I had ever eaten to date. The best part? I have the recipe. This simple, tasty and thoughtfully composed dish will be one I know you’ll love (maybe not cry!) as much as I do.

Lobster and Corn Pasta

Serves 2-4


  • 4 – 8 oz. fresh lobster tails, meat removed
  • 1 cup corn kernels, fresh if available
  • 1 tablespoon tomato paste
  • 2 garlic cloves, peeled
  • 1 shallots, peeled and quartered
  • 8 oz. or half a pack of Trifoglio pasta, or your preference
  • ½ cup heavy cream
  • 1 small onion, peeled and sliced thin
  • 1 teaspoon of Old Bay seasoning
  • 2 QT of water
  • ¼ cup of vodka
  • ¼ cup of Pecorino, grated
  • 1/8 stick of unsweetened butter
  • 1/4 cup chopped fresh parsley
  • Olive oil
  • Chili flakes
  • Salt & Pepper (to taste)


  1. Using kitchen shearers cut the washed lobster tails along both sides and remove the meat. Slice the meat into 1.5 inch pieces, cover and refrigerate for later use.
  2. In a large sauce pot add 2 tablespoons of olive oil along with the garlic & shallot and cook over medium to high heat for about 3 minutes.
  3. Add the shells of the lobster tails, tomato paste and a pinch of chili flakes. Stir frequently for about 4 minutes until the paste is evenly coated on the shells.
  4. Deglaze the pan with the vodka and reduce by half.
  5. Add water, Old Bay seasoning, salt & pepper and bring up to a boil.
  6. Reduce heat to medium low and simmer uncovered for about 45 minutes.
  7. Strain the mixture, discard the shells and return liquid to the pot.
  8. Continue to reduce for another 15 minutes. Taste and re-season if necessary.
  9. Slowly add cream, whisking the mixture until fully incorporated.
  10. Remove from the heat and add the Pecorino.
  11. In a separate pot, bring 2 QT of salted water to a boil.
  12. Drop the pasta and cook for about 10 minutes or to you preferred liking.
  13. Drain pasta and add to the sauce.
  14. Heat 2 tablespoons of oil in a deep frying pan on the stove top over medium-high heat and add the onion.
  15. Cook until translucent, about 4-5 minutes.
  16. Add corn, a pinch of chili flakes, salt & pepper and cook for about 3 minutes.
  17. Push corn/onion mixture to the side of pan, add butter to the center of pan and add the lobster meat.
  18. Cook for about half a minute per side then add the contents of the pan to the pasta.
  19. Gently toss everything and evenly divide between two bowls.
  20. If serving as a first course, you can easily make 4 portions.
  21. Sprinkle parsley, chili flakes and Pecorino and enjoy.

*Note – This recipe has a more sauce than most other pasta recipes on purpose so you can enjoy it with a spoon or a fork.

This dish was SO good that I made him cook it again that weekend for my family, whom didn’t cry, but agreed it was one for the books. I hope you agree!




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