Friends–I’m officially on our annual family getaway to the rocky, brisk, breathtaking and delicious state of Maine. My posts will be spotty as I marinate in the frigid water and figure out how many different ways I can cook and eat lobster meat and wild blueberries (not together, of course, but who knows!), but I wanted to share a photo of our very first meal cooked in our little cottage on a cove: spaghetti with corn, lobster, scallions, cream, lemon and fleur de sel.
Did I mention I love Maine?
Maine Pasta: Boil large pot of water for 1 lb. spaghetti. You will need to remove the meat from two cooked lobsters (about 1 1/4 lbs), and then roughly chop it; set aside. In a large skillet melt 2 tbs. of butter over medium heat until it begins to brown and smells nutty. Add corn scraped from 4 cobs and saute for about 2-4 minutes; add 1/2 cup of heavy cream, zest of one lemon, 2 chopped scallions (white and light green parts) and continue you to cook for another minute. Add juice of lemon and all of the lobster meat. Lower heat and combine. Drain pasta (reserving 1 cup of the pasta cooking water) and then return it to the pot. Pour the corn and lobster mixture over the pasta and toss to combine. Add some of the cooking water if you need it to be a bit more saucy and a drizzle of olive oil. Season with salt (fleur de sel if you have or kosher) and pepper. Serve with a side of lemon. Enjoy!