Lobster and Shells

Total Time:
6 hr 31 min
20 min
6 hr
11 min

16 servings

  • 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
  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    FNS7 Episode 10 Iron Chef Challenge

    Not what you're looking for? Try:

    Lobster Enchiladas with Spicy Zucchini Sauce

    Recipe courtesy of Susie Jimenez