OPEN KITCHEN with NATHAN SCOTT
Linguine with Lobster, Corn, and Tomatoes
|Kosher salt and freshly ground black pepper|
|¼||pound thick-cut bacon, chopped|
|2||cups corn kernels|
|2||stalks celery, chopped|
|6||cloves garlic, peeled and minced|
|¼-½||scotch bonnet or habanero chile, seeds removed and finely chopped (optional)|
|¼||cup homemade chicken stock, or low-sodium canned chicken broth|
|2||tablespoons dry white wine|
|1||pound lobster meat, cooked and cut into bite-sized chunks|
|½||pound cherry tomatoes, halved|
|¼||cup fresh, flat-leaf parsley, chopped|
|2||tablespoons fresh chives, chopped|
|2||tablespoons unsalted butter|
- Following the package instructions, cook the pasta in a pot of boiling salted water until al dente. Drain the pasta and set aside, reserving 1 cup of the cooking water.
- Meanwhile, in a skillet, cook the bacon until golden and crispy over medium heat. Remove the bacon and set aside. Pour off all but 1 tablespoon of the bacon drippings, and return the skillet to the heat. Add the corn kernels, celery, garlic, and chiles (if using) to the skillet and cook, stirring often, until fragrant, about 1 minute. Raise the heat to medium-high and pour in the chicken stock and white wine. Boil until the corn is just cooked, 2 to 3 minutes.
- Stir the lobster meat, tomatoes, parsley, chives, and butter into the skillet, and continue to cook until heated through. Add the cooked pasta to the skillet and toss to combine. If the pasta seems too dry, pour in some of the reserved cooking water. Sprinkle in the reserved bacon and season to taste with salt and black pepper.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2014 by Nathan Scott. All rights reserved.