Food & Cooking Recipes Ingredients Seafood Recipes Penne with Lobster, Corn, Zucchini, and Arugula By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Lobster and late-summer vegetables are paired with tubular penne. Ingredients 1 onion, quartered 1 carrot, peeled and cut into 1-inch pieces 3 bay leaves 1 clove garlic, peeled and smashed 1 piece (1 inch long) fresh ginger, sliced Zest of 1 orange 1 tablespoon whole black peppercorns 2 live lobsters (1 ¼ pounds each) Salt 8 ounces penne, or garganelli 1 Vidalia or other sweet onion 4 small zucchini (about 1 pound) 2 tablespoons minced garlic 4 ears corn, shaved from the cob 2 arugula, stems trimmed, chopped 2 tablespoons fresh marjoram leaves 1 ounce freshly grated Parmesan cheese (optional) Olive-oil cooking spray Directions Fill sink with ice water. In a stockpot, combine onion, carrot, bay leaves, garlic, ginger, zest, and peppercorns with 8 cups water; cover and bring to a boil. Add lobsters, cover, and cook 8 minutes once water has returned to a boil. Remove lobsters, reserving the liquid; transfer to the ice bath. When lobsters are cool enough to handle, break tails and claws from body; crack open to remove meat. Set meat aside. Add bodies and empty shells to reserved liquid; return to a boil. Reduce heat; simmer 30 minutes. Drain through a fine sieve; discard solids. Return liquid to pot; cook over medium-high heat until reduced to 1 cup, about 45 minutes. Cut meat from lobster-tail and claw into bite-size pieces; set aside. Bring a 5-quart saucepan of salted water to a boil, and cook pasta until al dente, about 7 minutes. Drain in a colander, and set aside. Cut onion into 1/8-inch wedges; remove the core. Cut zucchini lengthwise into quarters and crosswise into 1/2-inch pieces. Heat a low-sided 6-quart saucepan coated with olive-oil cooking spray over medium-high heat until very hot. Add onion and garlic; reduce heat to medium low. Cook until onions are translucent, about 3 minutes. Add zucchini; cook until tender, about 7 minutes. Add corn, reserved lobster meat, cooked pasta, reserved liquid, arugula, and marjoram; stir to combine. Stir in Parmesan, if desired; serve. Cook's Notes After removing the lobsters' tails and claw meat, use their empty shells to flavor this dish's broth. Print