Lobster and Shells
Ingredients
- Kosher salt ⓘ
- Good olive oil ⓘ
- 1 pound small pasta shells, such as Ronzoni ⓘ
- Kernels from 8 ears of corn (about 6 cups)
- 12 scallions, white and green parts, thinly sliced
- 2 yellow or orange bell peppers, seeded and small-diced ⓘ
- 2 pints cherry tomatoes, halved ⓘ
- 2 pounds cooked fresh lobster meat, medium-diced
- 1 1/2 cups good mayonnaise ⓘ
- 1 cup sour cream
- 1/2 cup freshly squeezed lemon juice (4 lemons) ⓘ
- Freshly ground black pepper ⓘ
- 1 1/2 cups minced fresh dill ⓘ
Instructions
- Bring a large pot of water to a boil and add 2 tablespoons 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, 4 teaspoons salt, and 2 teaspoons pepper until smooth.
- Pour over the pasta and mix well to bind the ingredients.
- Stir in the dill.
- 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 & Diet Analysis (per serving)
647
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).