Lobster Pasta in a Roasted Corn and Sweet Bacon Cream

Name: Lobster Pasta in a Roasted Corn and Sweet Bacon Cream
Yield: Makes 6 servings
Ingredients: 3 ears of corn, shucked; 4 tablespoons olive oil; 1 tablespoon brown sugar; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 8 ounces thick-cut bacon, coarsely chopped; 2 shallots, minced; 2 garlic cloves, minced; 1/4 cup dry white wine; 1 quart heavy cream; 1 pound short-cut pasta, such as penne or rigatoni; 1 pound cooked lobster meat, coarsely chopped; 2 tablespoons minced fresh oregano leaves; 1/4 cup (loosely packed) fresh basil, cut into chiffonade

November 7, 2012

Here’s a restaurant-quality sauce that is rich and luxurious but easy enough to make at home. Professional cook and Epicurious member Thomas Campbell of New London, Connecticut, invented it, and his favorite part of the recipe is the bacon-flavored liquid; it adds a slightly sweet but smoky flavor to the sauce, and tastes even better after the flavors have time to mingle.

Recipe notes

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