From above, a shallow bowl of glossy fettuccine swirled into a loose nest, studded with coral-white lobster chunks, charred golden corn, deep green poblano strips, and jewel-like roasted cherry tomatoes. A drizzle of orange-red ancho butter glistens over the top, finished with cilantro leaves, crumbled cotija, lime zest, and a scatter of emerald pumpkin seeds.

Ancho-Lime Lobster Fettuccine with Charred Corn & Poblano

Name: Ancho-Lime Lobster Fettuccine with Charred Corn & Poblano
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Tex-Mex
Ingredients: 8 oz cooked lobster meat cut into large bite-size pieces; 6 oz fettuccine or linguine; 1 ear fresh corn kernels cut off; 1 medium poblano pepper thinly sliced; 1 cup cherry tomatoes halved; 2 cloves garlic cloves finely sliced; 1 small shallot finely diced; 1/2 cup heavy cream; 1/4 cup, plus more as needed pasta cooking water; 2 tbsp unsalted butter; 1 tbsp pumpkin seeds toasted; 2 tbsp cotija cheese finely crumbled; 2 tbsp fresh cilantro leaves and tender stems; 1 lime zest finely grated and juiced; 1/2 tsp ancho chile powder; 1/4 tsp ground cumin; 1 pinch red pepper flakes; 1 tbsp olive oil; 1/2 tsp, plus more for pasta water kosher salt; 1/4 tsp black pepper

Silky lobster pasta with smoky corn, poblano, and lime.

Category Main Course

Prep 20 minutes

Cook 20 minutes

Style Tex-Mex

Technique Boiling

Diet Friendly Pescatarian

Daily recipe · July 30, 2026

A little about this dish

This pasta leans Tex-Mex without falling into the usual cheese-heavy clichés: sweet lobster is folded into silky fettuccine with blistered corn, charred poblano, lime, a little cream, and a smoky ancho-butter finish. Fresh cherry tomatoes keep it summery, while cilantro and toasted pumpkin seeds add contrast, crunch, and a striking final look.

Ingredients (for 2)

Cooked lobster meat — 8 oz — cut into large bite-size pieces
Fettuccine or linguine — 6 oz
Fresh corn — 1 ear — kernels cut off
Medium poblano pepper — 1 — thinly sliced
Cherry tomatoes — 1 cup — halved
Garlic cloves — 2 cloves — finely sliced
Small shallot — 1 — finely diced
Heavy cream — 1/2 cup
Pasta cooking water — 1/4 cup, plus more as needed
Unsalted butter — 2 tbsp
Pumpkin seeds — 1 tbsp — toasted
Cotija cheese — 2 tbsp — finely crumbled
Fresh cilantro leaves and tender stems — 2 tbsp
Lime — 1 — zest finely grated and juiced
Ancho chile powder — 1/2 tsp
Ground cumin — 1/4 tsp
Red pepper flakes — 1 pinch
Olive oil — 1 tbsp
Kosher salt — 1/2 tsp, plus more for pasta water
Black pepper — 1/4 tsp

Preparation

Step 1 — 🍝💧🧂

Bring a large pot of water to a boil and season with kosher salt. Cook the fettuccine until just shy of al dente. Reserve at least 1/2 cup pasta water, then drain.
Step 2 — 🌽🔥🫑

Heat a large skillet over medium-high heat. Add olive oil, then cook the corn kernels and sliced poblano for 3 to 4 minutes, stirring occasionally, until lightly charred in spots.
Step 3 — 🍅🍳📤

Add the halved cherry tomatoes and cook for 2 minutes, until slightly softened but still holding their shape. Transfer all vegetables to a plate.
Step 4 — 🧄🧅🧈

Reduce the heat to medium. In the same skillet, melt 1 tablespoon butter, then cook the diced shallot and sliced garlic for 1 minute until fragrant but not browned.
Step 5 — 🥣🌶️✨

Stir in the ancho chile powder, ground cumin, and red pepper flakes for 15 seconds. Add the heavy cream and 1/4 cup pasta water, then simmer gently for 2 minutes.
Step 6 — 🍝🌽🔄

Return the corn, poblano, and tomatoes to the skillet. Add the drained pasta and toss until coated and glossy, adding more pasta water if needed.
Step 7 — 🦞🍋💛

Gently fold in the cooked lobster, lime zest, and half of the lime juice. Toss for 30 to 60 seconds, just until the lobster is warmed through.
Step 8 — 🧈🧂🫚

Turn off the heat and stir in the remaining 1 tablespoon butter. Season with the 1/2 teaspoon kosher salt, black pepper, and more lime juice to taste.
Step 9 — 🍽️🍝🦞

Twirl the pasta into warm shallow bowls. Top with the lobster and spoon the vegetables over evenly.
Step 10 — 🧀🌿🎃

Finish with cotija, cilantro, toasted pumpkin seeds, and a pinch of extra ancho chile powder. Serve right away.

A final fox tip

If lobster is unavailable, this is excellent with jumbo shrimp or lump crab. For a slightly lighter version, swap half-and-half for the cream and finish with a bit more pasta water. Kids can help husk the corn, tear cilantro, and sprinkle the toppings. For the best photo, plate in wide bowls and add the cilantro and pumpkin seeds at the very end so the greens stay vivid and crisp.