Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Watch how to make this recipe.
Lobster and Shells
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- Level: Easy
- Total: 40 min (plus 6 hr chilling)
- Active: 20 min
- Yield: 8 servings
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- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 40 min (plus 6 hr chilling)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
