| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- Kosher salt
- Good olive oil
- 1/2 pound small pasta shells, such as Ronzoni
- Kernels from 4 ears of corn (about 3 cups)
- 6 scallions, white and green parts, thinly sliced
- 1 yellow or orange bell pepper, seeded and small-diced
- 1 pint cherry tomatoes, halved
- 1 pound cooked fresh lobster meat, medium-diced
- 3/4 cup good mayonnaise
- 1/2 cup sour cream
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- Freshly ground black pepper
- 3/4 cup minced fresh dill
Instructions
- Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes and lobster, tossing gently to combine. Allow to cool slightly.
- In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 teaspoons salt and 1 teaspoon pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill, 4 teaspoons salt and 1 teaspoon pepper. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 371 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 14 g |
| Cholesterol | 89 mg |
| Sodium | 480 mg |
Reviews
I wonder if putting lobster shells in pasta water while cooking, then straining, will infuse more flavor or be too much. I know this recipe will be delicious.
Are the salt and pepper measurements correct? Adding salt to the sauce and then again after that is mixed in–sounds like a lot.
Just YUM. It was absolutely all it aimed to be
Beautiful to look at and delicious to eat
Originally found in “Food Network Magazine” . Very easy to make, and was a win for the whole family. I used 2 cold water lobster tails and 1/2 lb. imitation crab, probably couldve used more lobster but it was expensive. Will definitely make again maybe with warm water lobster. This recipe makes a lot of food, so you could scale it back too.