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Title:   Penne with Lobster, Corn, Zucchini, and Arugula

Nutrition facts

Serving Size 1/4 recipe
Amount per serving
Calories 490 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 6g 9%
  Saturated Fat 0g 0%
Cholesterol 89mg 30%
Sodium 142mg 6%
Total Carbohydrates 81g 27%
  Dietary Fiber 8g
Protein 34g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.


Serves 4
After removing the lobsters' tails and claw meat, use their empty shells to flavor this dish's broth.
1onion, quartered
1carrot, peeled and cut into 1-inch pieces
3bay leaves
1garlic clove, peeled and smashed
1one-inch piece fresh ginger, sliced
Zest of 1 orange
1tablespoon whole black peppercorns
2live lobsters(1 1/4 pounds each)
8ounces penne or garganelli
1Vidalia or other sweet onion
4small zucchini(about 1 pound)
2tablespoons minced garlic
4ears corn, shaved from the cob
2bunches arugula, stems trimmed, chopped
2tablespoons fresh marjoram leaves
1ounce freshly grated Parmesan cheese(optional)
Olive-oil cooking spray
 1.   Fill sink with ice water. In a stockpot, combine onion, carrot, bay leaves, garlic, ginger, zest, and peppercorns with 8 cups water; cover and bring to a boil. Add lobsters, cover, and cook 8 minutes once water has returned to a boil. Remove lobsters, reserving the liquid; transfer to the ice bath.
 2.   When lobsters are cool enough to handle, break tails and claws from body; crack open to remove meat. Set meat aside. Add bodies and empty shells to reserved liquid; return to a boil. Reduce heat; simmer 30 minutes. Drain through a fine sieve; discard solids. Return liquid to pot; cook over medium-high heat until reduced to 1 cup, about 45 minutes. Cut meat from lobster-tail and claw into bite-size pieces; set aside.
 3.   Bring a 5-quart saucepan of salted water to a boil, and cook pasta until al dente, about 7 minutes. Drain in a colander, and set aside.
 4.   Cut onion into 1/8-inch wedges; remove the core. Cut zucchini lengthwise into quarters and crosswise into 1/2-inch pieces. Heat a low-sided 6-quart saucepan coated with olive-oil cooking spray over medium-high heat until very hot. Add onion and garlic; reduce heat to medium low. Cook until onions are translucent, about 3 minutes. Add zucchini; cook until tender, about 7 minutes. Add corn, reserved lobster meat, cooked pasta, reserved liquid, arugula, and marjoram; stir to combine. Stir in Parmesan, if desired; serve.
  Per serving: 490 calories, 6 g fat, 89 mg cholesterol, 81 g carbohydrate, 142 mg sodium, 34 g protein, 8 g dietary fiber.
WW Points: 10
Cal: 490 ; Fat: 6 ; Fiber: 4

Why is the fiber lower than what the nutritional information says?
Weight Watchers modified the point system plan, where you can only count 4 grams of fiber for any food item, and the rest is ignored.  This modification was because people were abusing it and eating high fiber foods in order to make the points seem lower.

last edit by blozzom, 9/27/2006 9:41:52 AM

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Meals, Entrees, and Sidedishes   RECIPES   seafood  

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