Garlic Lobster Pasta
Feb 13,2024
Ingredients
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Vegetable oil, for brushing
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⅓ cup sour cream
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¼ cup mayonnaise
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1 clove garlic, minced (1 teaspoon)
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1 teaspoon finely grated lime zest, plus 1 tablespoon fresh juice
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Kosher salt and freshly ground pepper
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1 ounce Parmigiano-Reggiano, finely grated (¼ cup)
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1 teaspoon fresh thyme leaves, chopped
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½ teaspoon sugar
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½ teaspoon sweet paprika
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4 ears corn, shucked
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1 small red onion, cut crosswise into ¼-inch rounds
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1 large poblano pepper
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8 ounces mozzarella, shredded (2 cups)
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4 single-serving naan or other sturdy flatbreads (1 pound total)
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½ cup pickled Peppadew peppers (about 12), thinly sliced, for serving
Description
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Preheat grill to medium-high; scrub grates, then lightly brush with oil. In a small bowl, stir together sour cream, mayonnaise, garlic, and lime zest and juice; season with salt and pepper. In another small bowl, stir together Parmigiano, thyme, sugar, and paprika.
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Brush corn, onion, and poblano with oil. Grill corn and poblano, turning occasionally, until lightly charred all over and tender, 12 to 15 minutes total. Transfer poblano to a medium bowl and cover with a plate to steam (this aids in the peeling process). Grill onion, flipping halfway through, until charred but still crisp-tender, about 2 minutes a side. Let everything stand until just cool enough to handle, about 10 minutes. Peel, seed, stem, and dice poblano, and remove kernels from corncobs. Transfer both to a medium bowl; add mozzarella and onion (you should have about 5 cups). Season with salt and pepper.
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Grill one side of flatbreads until golden and lightly charred, about 2 minutes. Remove from grill. Spread about 2 tablespoons sour cream sauce on grilled side of each flatbread, then divide corn mixture among flatbreads. Return to grill, toppings-sides up, and cook until golden on bottoms and mozzarella is melted, checking occasionally and rotating on grates if burning in spots, 2 to 3 minutes. Serve, sprinkled with Parmigiano mixture and sliced Peppadews.
