Pasta with Lobster and Fresh Corn

Ingredients

• 12 oz pasta
• 1 ½ cups lobser meat in bite size pieces (omit meat for vegetarian option)
• 1 cup tender fresh corn kernels
• 2 tbsp chopped fresh basil or tarragon
• 6 oz soft unsalted butter
• 3 tbsp finely chopped shallots
• 3 tbsp dry white wine
• 3 tbsp white wine vinegar

Directions

• Boil water for pasta, preferably short pasta like penne.
• Gently warm corn and lobster pieces in 1 tbsp. unsalted butter. Once the ingredients are warm, cover them and turn off the heat. Then make the beurre blanc:
• Cook the shallots, wine and vinegar very slowly in a small pan until the liquid is almost used up and shallots are soft.
• Remove from the heat for a few minutes, then whisk in the butter, 1 oz. at a time, just until incorporated, but never totally melted. The final sauce should have the texture of thick heavy cream.
• Cook pasta according to pkg. directions and drain into a deep bowl. Toss the beurre blanc, warm lobster and corn with the pasta and sprinkle on the chopped herbs.
• Serve immediately in warmed bowls.

Pairs With: Esprit de Tablas/Beaucastel Blanc, Cotes de Tablas Blanc, Picardan