New England Lobster And Barilla Protein+™ Angel Hair Pasta With Roasted Corn Puree

2014-09-06
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

It’s like a New England lobster fest with pasta! Roasted corn pureed into a cream sauce adds a sweet note to the dish, while peppers and tomatoes add color.
Recipe by: Chef Matthia Accurso, Catering Chef for UMASS

Ingredients


    Instructions

    Step 1

    Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic contain refrigerate and use within several hours.

    Step 2

    In a stockpot, combine 5 gal. water with the onions, leeks, carrot, celery, bay leaves, and thyme. Bring them to a simmer for 45 minutes. Strain out the vegetables and bring the court bouillon back to a boil. Cook the lobsters for 14 minutes, and remove them. Let them cool, then remove the meat and slice it into bite-size pieces.

    Step 3

    Roast the corn at 350 degrees until lightly browned. Slice the kernels off the cobs.
    Saute the onion in the olive oil until translucent. Add the wine and reduce until it is dry. Add the cream and corn kernels and reduce the liquid by half. Puree the sauce until smooth. Adjust the seasoning with salt and pepper and slowing whisk in the butter.

    Step 4

    For each serving, to order: Reheat 1 cup pasta in simmering water, Drain and toss it with about 1/4 cup of the sauce, 1/4 cup roasted peppers, and 2 Tbsp. tomatoes, until they are warm through. Plate and top them with some of the lobster. Garnish with the chives.

    Recipe Type: Tags: ,
    Chef Recommended Cuts
    • PLUS® Angel Hair
    • PLUS® Spaghetti
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    • Rigatoni Sausage Caponata

    • Baked Orzotto with Cavallo Nero and Spring Peas

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    • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

    Nutritional Info

    This information is per serving.

    Nutrition Facts
    Serving Size 1
    Servings Per Container 24

    Amount Per Serving
    Calories 504
    Calories from Fat 189
    % Daily Value*
    Total Fat 21g
    32%
    Saturated Fat 12g
    60%
    Trans Fat 0g
    Cholesterol 144mg
    48%
    Sodium 456mg
    19%
    Total Carbohydrate 55g
    18%
    Dietary Fiber 6g
    24%
    Sugars 5g
    Protein 24g
    48%

    Vitamin A 31%
    Vitamin C 25%
    Calcium 12%
    Iron 19%
    Allergy Information:
    *Percent Daily Values are based on a 2,000 calorie diet.
    Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.