Summer Lobster and Corn Rigatoni
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Sweet lobster and fresh corn are one of summer’s best flavor pairings (especially if you grew up in the Garden State!), and this rigatoni highlights both at their peak. The natural sweetness of the lobster is complemented by juicy cherry tomatoes and fresh corn, while a light cheddar cream sauce ties everything together without overwhelming the delicate seafood. The result is a rich yet balanced pasta that’s perfect for making the most of seasonal ingredients.
Whether you’re cooking freshly steamed lobster or looking for a creative way to use leftover lobster, this pasta comes together in about 40 minutes and is elegant enough for entertaining while still being easy enough for a weeknight dinner. I also recommend creamy lobster pasta and lobster fra diavlo if you’re looking for other meal ideas that bring the best of summer flavors to your plate!
Why You’ll Love This Recipe
- Perfect for lobster season – Sweet lobster, fresh corn and tomatoes celebrate the best flavors of summer.
- Creamy without being heavy – A light cheddar cream sauce coats every piece of rigatoni while letting the seafood shine.
- Great for special occasions – This impressive pasta is perfect for date nights, holidays or entertaining guests.
All About Lobster Meat
Lobsters are harvested in New England year round though they are primarily considered to be “in season” during the summer months starting in June. During the summer I usually buy live whole lobsters and cook them myself for dishes such as this. During the cooler winter months I frequently opt to have the fishmonger boil or steam them so that I can just pick them up. But if you are buying your lobsters whole, it takes about 4½ pounds of live lobsters to get 1 pound of meat.
Easier still, you can find lobster meat already cooked, broken down and removed from the shell at some specialty seafood markets. This recipe is also a great way to utilize leftover lobster meat after a classic New England lobster boil and check out more ideas for serving leftover lobster.
Key Ingredients in This Recipe
- Lobster – While this recipe uses boiled lobster tails because they are easy to cook, any lobster meat can be substituted in this summer pasta recipe.
- Corn – I love making the most of sweet summer corn picked up from local farm stands. When buying ears corn, look for a bright green husk that is tight around the corn. Feel the kernels through the husk, they should be plump. (I like to peel back a section of the husk to double check the kernels.) Look at the tassel (the strings at the top), it should be yellow or light brown – it should have a sweet smell.
- Cherry Tomato – Cherry tomatoes are a small, juicy variety of tomato with a thicker skin. They are much sweeter than other varieties of tomatoes.
- Shallots – Shallots have a mild, slightly sweet flavor. If needed swap in yellow or red onion in this recipe. The general rule of thumb is 3 medium shallots equal 1 medium onion.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Reserve at least 1 cup of the pasta cooking water before draining. Adding a splash while tossing the pasta helps the cheddar cream sauce emulsify and cling to the rigatoni instead of becoming too thick.
Swaps and Substitutions
- Lobster: Substitute cooked lump crab meat or large shrimp for another delicious seafood option.
- Rigatoni: Penne, paccheri or mezzi rigatoni all work well.
- Sharp cheddar: Try white cheddar, Gruyère or Parmesan for a slightly different flavor profile.
- Cherry tomatoes: Use diced heirloom or vine-ripened tomatoes when they’re in season.
- Fresh corn: Frozen corn can be substituted when fresh isn’t available.
How to Make this Summer Lobster and Corn Rigatoni (Step-by-Step)
- Cook the lobster tails. Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the lobster tails and cook until the shells turn bright red and the meat is tender and pulls away from the shell easily, about 8 to 10 minutes.
- Chop the lobster meat. Remove the lobster tails and set aside then bring the water back to a rolling boil. Cut the shells of the tails lengthwise down the middle and remove the meat. Roughly chop the meat and set it aside.
- Cook the rigatoni. Add the rigatoni to the boiling water and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.
- Cook the shallots. Heat a medium saucepan over medium heat, add 4 tablespoons of the butter and allow to melt. Add the shallots and sauté until tender, about 5 minutes.
- Stir in the cream and cheese. Add the cream and heat, stirring frequently until simmering and whisk in the cheese. Continue to whisk until the cheese has melted then remove from heat and set aside.
- Cook the corn and tomatoes. Heat a medium sauté pan over medium heat, add the remaining butter and allow to melt. Add the corn and cook until the kernels are tender about 5 minutes then add the tomatoes and cook until they burst, about 3 minutes.
- Assemble the pasta. Toss the pasta in the cream sauce, adding some of the pasta water if needed until all the noodles are coated. Stir in the tomatoes and corn and season to taste with salt and pepper.
- Serve. Ladle into warmed pasta bowls and top with lobster tail meat and basil.
How to Serve This Recipe
- With crusty bread: Serve with toasted garlic bread or a rustic baguette for soaking up the sauce.
- With a salad: Pair with a simple arugula salad or Caesar salad for a balanced meal.
- For entertaining: Finish with extra basil, cracked black pepper and grated Parmesan before serving family-style.
- With white wine: Pair with a crisp Chardonnay, Sauvignon Blanc or Pinot Grigio.
How to Store This Recipe
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently over low heat with a splash of cream or milk to loosen the sauce.
- Do not overcook: Lobster can become tough if reheated too long, so warm just until heated through.
- Not recommended for freezing: Cream-based sauces can separate after thawing, affecting the texture.
FAQ – Frequently Asked Questions
Yes. Thaw the lobster tails completely in the refrigerator before cooking, then prepare them according to the recipe. Frozen lobster is a great option when fresh lobster isn’t available.
Rigatoni is ideal because its ridges hold onto the creamy cheddar sauce, but penne, paccheri or other short tubular pastas work well too.
This pasta is best served immediately, but you can cook the lobster and prep the vegetables a day ahead. Assemble the sauce and cook the pasta just before serving for the best texture.
Absolutely. This is one of the best ways to use leftover lobster from a lobster boil or special occasion. Simply stir the cooked lobster into the sauce at the end until warmed through.
This pasta pairs well with a crisp green salad, grilled asparagus, roasted vegetables or crusty bread. For entertaining, serve with a chilled white wine and finish with plenty of fresh basil.
Other Recipes to Try
If you loved this recipe that highlights summer flavor pairings, try some of my other favorites below:
- Baked Lobster Dip
- Creamy Lobster Pasta
- Lobster and Bacon Tacos with Old Bay Crema
- Butter Poached Lobster Tails
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Summer Lobster and Corn Rigatoni
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Ingredients:
- 3 to 4 medium Maine lobster tails
- 1 pound rigatoni
- 6 tablespoons unsalted butter, divided
- 1 medium shallot, diced
- 1 cup heavy cream
- ¾ cup shredded sharp cheddar cheese
- 2 medium ears corn, kernels sliced off the cob, about 2 cups
- 2 cups cherry tomatoes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup chopped fresh basil
Instructions:
- Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the lobster tails and cook until the shells turn bright red and the meat is tender and pulls away from the shell easily, about 8 to 10 minutes.
- Remove the lobster tails and set aside then bring the water back to a rolling boil. Cut the shells of the tails lengthwise down the middle and remove the meat. Roughly chop the meat and set it aside.
- Add the rigatoni to the boiling water and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.
- Heat a medium saucepan over medium heat, add 4 tablespoons of the butter and allow to melt. Add the shallots and sauté until tender, about 5 minutes.
- Add the cream and heat, stirring frequently until simmering and whisk in the cheese. Continue to whisk until the cheese has melted then remove from heat and set aside.
- Heat a medium sauté pan over medium heat, add the remaining butter and allow to melt. Add the corn and cook until the kernels are tender about 5 minutes then add the tomatoes and cook until they burst, about 3 minutes.
- Toss the pasta in the cream sauce, adding some of the pasta water if needed until all the noodles are coated. Stir in the tomatoes and corn and season to taste with salt and pepper.
- Ladle into warmed pasta bowls and top with lobster tail meat and basil.
Notes:
Nutrition:
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Loved it! We didn’t do any of the cream and only put a little cheddar on top at the end. Had to realize I have to cut the corn off the cob before cooking but it was delicious! Thank you! This is a keeper.
Yay, I’m so glad you loved it! So happy this one’s a keeper for you Hillary!