Lobster and Shells

  5.0 – 5 reviews  • Lobster
Level: Easy
Total: 40 min
Active: 20 min
Yield: 8 servings

Ingredients

  1. Kosher salt
  2. Good olive oil
  3. 1/2 pound small pasta shells, such as Ronzoni
  4. Kernels from 4 ears of corn (about 3 cups)
  5. 6 scallions, white and green parts, thinly sliced
  6. 1 yellow or orange bell pepper, seeded and small-diced
  7. 1 pint cherry tomatoes, halved
  8. 1 pound cooked fresh lobster meat, medium-diced
  9. 3/4 cup good mayonnaise
  10. 1/2 cup sour cream
  11. 1/4 cup freshly squeezed lemon juice (2 lemons)
  12. Freshly ground black pepper
  13. 3/4 cup minced fresh dill

Instructions

  1. 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.
  2. 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

Christopher Garcia
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.
Tamara Dean
Are the salt and pepper measurements correct? Adding salt to the sauce and then again after that is mixed in–sounds like a lot.
Deborah Jones
Just YUM. It was absolutely all it aimed to be
Kimberly Taylor
Beautiful to look at and delicious to eat
Debbie Bennett
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.

 

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