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Penne with Corn, Lobster & Zucchini

Penne with Corn, Lobster & Zucchini

Prep time 30 minutes
Cook time 20 minutes
Ready in 50 minutes
Makes 4 servings


  • 2 tbsp olive oil
  • 1 garlic clove
  • 1 small red chili pepper, seeds removed, finely diced
  • 1 medium zucchini, diced
  • 4 medium tomatoes, cored and roughly chopped
  • 2 ears fresh corn, kernels cut from cob (about 1 1/2 cups)
  • 12 oz penne pasta
  • 2 lobster tails, cooked, meat removed and cut into chunks  (about 1 cup)
  • 1/4 cup fresh Italian parsley, roughly chopped
  • 1 lemon, quartered


1. Heat the olive oil in a large frying pan over medium-high heat. Cook the garlic and chili for
30 sec. and then add the diced zucchini and cook for 3 min., stirring frequently. Add the tomato and corn and cook for a further 2 min. Remove from heat. Season with salt (in moderation) and pepper to taste.
2. Bring a large pot of salted water to the boil. Add the pasta and cook until just tender but still firm to the bite, following the preparation instructions on the package. Drain and place in a serving bowl.
3. Toss pasta with the zucchini mixture and lobster meat. Sprinkle with chopped parsley and serve with lemon wedges.


1. Nothing says luxury like lobster, but if you’d rather try something different, substitute crab meat or even flaked grilled salmon.
2. If you’d rather not replay the lobster scene from Annie Hall, ask our seafood department to steam your lobster for you! Or just buy lobster tails from the seafood case.


529 calories, 10g fat, 1g saturated fat, 42mg cholesterol, 124mg sodium, 78g carbohydrate, 7g fiber, 9g sugars, 27g protein