Penne with Lobster, Corn, Zucchini, and Arugula


Lobster and late-summer vegetables are paired with tubular penne.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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