Radiatore With Lobster, Fava Beans And Jersey Corn

  • Yield : 2
  • Servings : 2
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe courtesy Chef Steven M Farley, Artisan’s Italian Grill. This is a deeply flavored dish and relatively easy to prepare.


  • 2 chopped small shallots
  • 2 oz butter
  • 2 oz flour
  • 2 oz Harvey's Bristol Cream
  • 1 1/2 cup lobster stock
  • 1/2 cup heavy cream
  • 1/2 lb Barilla® Radiatore Pasta
  • 1 ear kernals removed from cob Jersey Corn
  • 3 oz blanched in salt water for 4 minutes and skinned fava beans
  • 2 cups lobster sauce (prepared above)
  • 2 lb cooked, cleaned lobster meat
  • 1 oz 1 oz chopped scallions
  • parmigiano reggiano to taste
  • salt and pepper to taste


Step 1

Lobster Sauce: Place a medium saucepan on medium heat, add butter and sweat shallots. Add flour and cook, stirring constantly for 3 minutes, until flour-butter mixture begins to smell nutty. Add the sherry and lobster Stock.

Step 2

Whisk until completely incorporated. When sauce reached a boil, turn down heat to a simmer. Add heavy cream and check for seasoning. Reserve sauce.

Step 3

Dish Assembly: Cook 1/2 pound of Barilla® Radiatore pasta in salted boiling water until just short of al dente. Place a saute pan on high heat, add corn and saute for 1 minute. Season with salt and pepper. Add fava beans and saute for 30 seconds longer. Add prepared lobster sauce and bring to a boil.

Step 4

Toss al dente radiatore in sauce. Add par cooked lobster and scallions at the last second. The heat of the pasta and sauce will cook the lobster through without becoming rubbery. Place pasta in a beautiful warm pasta bowl and finish with freshly grated parmigiano reggiano.

Recipe Type: Tags:
Chef Recommended Cuts
  • Cellentani / Cavatappi
  • Elbows
  • Radiatore
Related Recipes:
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  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size
Servings Per Container 2

Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value*
Total Fat g
Saturated Fat g
Trans Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate g
Dietary Fiber g
Sugars g
Protein g

Vitamin A %
Vitamin C %
Calcium %
Iron %
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.