This pasta dish combines fresh, sweet corn, lobster and salty pancetta -- a winning combination in my book. Creme fraîche, white wine, and chicken stock create a rich, velvety sauce that clings to each strand of the fresh pappardelle. Enjoy! —Sonali aka the Foodie Physician
Test Kitchen Notes
This recipe has a sumptuous sauce with a variety of textures. The lobster adds richness, and is balanced by the crispness of the corn. Pappardelle supports the dish nicely -- use homemade if you can! We held back on the amount of pasta so the sauce could be the star of the show. —Kinhaven
Bring a large pot of salted water to a boil. Add the corn and cook until slightly softened, 3 to 4 minutes. Transfer corn to a cutting board and, when it cools, cut off the kernels. Bring the water back to a boil so that it will be ready when you’re ready to drop in the pasta.
Meanwhile, heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until browned, about 5 minutes. Remove the pancetta from the pan and set aside in a bowl. Add the shallot and garlic to the drippings in the pan and cook 2 to 3 minutes until softened. Add the corn and season mixture with salt and pepper. Turn the heat up to high and add the wine. Cook until liquid is reduced, 3 to 4 minutes. Add the chicken stock and cook until partially reduced, 5 yo 6 minutes more. Lower the heat to medium and stir in the crème fraîche, lobster, and chives. Cook another 2 to 3 minutes until lobster is heated through.
Cook the pappardelle in the boiling water according to package directions. Drain the pasta, reserving about 1/2 cup of the pasta water. Add the pasta to the pan with the lobster, then add the cheese and cooked pancetta. Toss all of the ingredients together and cook another 2 to 3 minutes to meld all of the flavors. Add some of the reserved pasta water as needed to thin the sauce to desired consistency. Season the dish with salt and pepper to taste.
Pour pasta into a serving dish and garnish with reserved chives. Serve immediately.