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.

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    35 Reviews
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    I only write a review when I have followed a recipe exactly and this is a winner. The colors are outstanding and the lemon and dill provide a burst of flavor. I am using it for a side on Father's Day but i will use it for a luncheon in the future!
    This salad was great. I used all the ingredients and only substituted lobster with crab (bought a 1 lb container of cooked crab meet). The entire recipe makes for a big crowd so I only made half of it and it still had enough for a few days.
    Skip the peppers which were way to strong. Use a can of peas instead. Also imitation crab is great and only a fraction of the price. 3 Lemons are a "must".
    I made this tonight for dinner and I was impressed. I am actually not a huge fan of dill but it is irreplaceable in this dish, although I cut the amount down and just kept tasting the sauce until I felt it tasted right. I used 2 large lobster tails and the sweetness of the meat was the perfect complement to all of the flavors. The sauce does seem to be too much at first, but after the pasta sits for a while it absorbs most of it, so the measurements seem right to me. I might make this with shrimp next time to be more economical.
    Delicious, easy and versatile!! you can use Crab meat instead of Lobster. Add some avocado in cubes for perfection.
    I made this for a gathering of ladies. I did however change from lobster to chuncks of Polish ham. It was delicious. They all wanted the recipe. I'll be making it again. I would like to have nutrition information.
    I made this salad for a birthday party where there were 20 guests. I made it the day before the party except I put the seafood and the tomatoes in the day of the party and it turned out just great. I listened to other reviews and did not add all of the dill or all of the salt. I also used shrimp and crab since I could not find cooked lobster and I did not want to cook it myself. Everyone loved the salad and there was very little left. I would make this again.
    Haven't tried it yet...however they sell cooked lobster meat at Costco....
    FABULOUS!! My husband ate 2 helpings before the serving bowl made it into the fridge! I live in the Midwest, lobster was not an option, so 2 pounds of large Shrimp were my substitute. I used the recommended amount of KOSHER salt, but only had about half of the fresh dill. We all agreed that more dill may have overpowered the salad. My picky-eater college daughters think this salad should be served with every summer meal! As always, Ina, you are the BEST!! Thanks!
    Really great side to bring to a party. Like others, I cut the salt in half and did not use all the dressing 
    I was disappointed. I bought me some quality lobster, sweet, sweet corn, and Ina's dressing was bright and delightful. But put it all together? It ended up being less than the sum of its parts. Why mess around with delicacies like that? Lobster and corn should be eaten in their purest form, and I just felt that putting it all together into a pasta salad diluted the enjoyment of the quality ingredients. My advice if you're going to try this -- go less on the pasta so the lobster really gets its due. And I'd go extremely light on the dill.
    This was absolutely delicious. Lobster prices are down this summer and readily available at the market. I did add peas as some reviewers suggested. However, when posting a review of a "lobster and pasta" salad, how in heavens name can you possibly give any rating if you're using chicken thighs or cucumbers as a substitute for the lobster?
    Made it yesterday after I got home from weight watchers. modified it a bit, no seafood, added diced cucumber, used whole wheat pasta, fat free mayo and light sour cream. It is delicious I will be making this over and over all year round. My daughter wants shrimp in it next time so I will be trying that. Wonderful recipe.
    This is one of my favorite pasta salads to make! I used all shrimp instead of lobster and added pepporccinis and substituted out the dill and used parsley and basil, some not dill fans. I would make sure to char up the corn next time, I didn't do that.
    Just made this today and it is amazing!! Instead of using just lobster since it is expensive, I used 2 lobster tails, snow crab, and some shrimp. I would definately make this again. I also am not a fan of salt, so I only added salt to the water and that was it, I think that is way to much salt to add.
    This is a very good recipe, and great for entertaining. I agree with others that Ina's recipes are often too salty--and not exactly figure-friendly--but you can adjust to improve the flavor. Remember to use kosher salt, and I added one tsp. of salt to the dressing at a time--tasting first before adding more. My mom has a version of this that includes sliced black olives, so I added a few the second time I made this recipe. I like that flavor, but again--olives are salty, so adjust for that.
     I also add the dressing to the pasta mixture a bit at a time, as Ina's recipes are usually overdressed-- (soupy. I always had left-over dressing that I did not use. After chilling, you may need to re-adjust the seasonings.
     I was going to give this 3-stars, but did not want to skew the rating too much, so I gave it a scant 4-stars. But overall, I will make this again for a special gathering.
    Loved watching Ina Garten share this recipe on her show. It's dee-lish!  
    My variations, for a lighter touch, next time I'll use less pasta, more vegetables and seafood; add peas for color; use more sour cream and less mayonnaise in the dressing.
    This is the best salad I've ever made. I love to cook and my son is a professional chef. I will have to tell him about this recipe. I love watching Ina
     I made this salad tonight for a dinner party and everyone made comments about how good it was and went back for seconds.
    Try Veganaise brand, found in healthfood stores if you can't have mayo. It is delicious, and I'm no vegan. Tastes just as good as regular mayo.
    Has anybody tried any substiitutions for the mayonnaise in the sauce? My mom cant eat mayonnaise because of the medicine she is on. I really wanna try this recipe. Looks delicious.
    Unless you like lots of salt, your wise to make an adjustment to this recipe. I made this dish using the "How Easy is That" cookbook recipe. It calls for 2 tsps salt for the dressing and another whopping 4 tsps. salt when assembling the dish - this must be a mistake because that's WAY too much salt, even for Ina.
    We were invited to a pot luck wedding reception, & I knew there would be the same old tired pasta salads, slawa & baked beans so I wanted to make something different. This recipe came to mkind. Since I was making this for strangers, I decided to use chicken. I bought 2 1/2 lbs. of chicken thighs, roasted them, skinned, deboned, shredded them. All the other ingredients were the same. I didn't use all the salt, just 2t.. You really need to make this ahead of time. After combining everything, it was a bit soupy, but over night it had absorbed & was fine. Also, at first the lemon was very strong, but over night, the lemon blended. It takes alot of dill, but it really does need it. I made the web site recipe, which really made alot of salad, but was just right for a pot luck. We thought this was a fabulous recipe. Thanks Ina.
    Awesome! I made the 1/2 version in the book (8 servings, instead of the 16 here and followed the recipe to a tee, except I used frozen corn (much easier!. I love it!! I may be a little obsessed with this salad and shrimp or other shellfish could easily be substituted for a cheaper option.
    Very easy to make. I couldn't find lobster so I used crawfish instead. I only used 1/2 of the dressing that I made to go with it. I felt like if I used it all, it would have been too creamy for my taste.
    This is my go to recipe to have in the refrigerator. We substitute fresh gulf shrimp for the lobster and cut those in half after broiled. We use it when expecting out of towners and we don't know what time they will arrive, full day and we reach home hungry or any other full day you can't or don't want to cook. Thank you Ina.
    This recipe makes a MOUNTAIN of pasta salad! Once it was all mixed up, I couldn't believe how much there was. I made a substitution for the 2 pounds of lobster meat, since it's very expensive and harder to find. Used 1 pound of good lump crab meat, and 1 pound of small shrimp -- works great! I used 3 cups of frozen corn, which is plenty, and used 3 teaspoons of kosher salt in the dressing instead of 4. I also quartered the cherry tomatoes for smaller pieces, which spreads it out and makes it more colorful. 
    Great recipe -- some ideas I think may be good, if I make it again -- might add a cup of frozen peas, and some chopped bacon. It's a great recipe as-is, but it's accessible enough that you can make it your own!
    I made this recipe the day it aired and it was absolutely fabulous! I used frozen lobster tails that I steamed ahead, followed the recipe exactly. The corn truly falls into the little shells and the dressing is incredibly delicious. Will make this again and again.
    i used shrimp instead of lobster and found a quinoa based pasta that worked as a great gluten free & whole grain substitution. (Whole Foods in CA I also didnt follow the measurements exactly. I just kinda eye-balled it all and it came out great. 
    I made this late yesterday afternoon, so it didn't chill more than an hour or so; it was delicious! 
    However, today, after the flavors married overnight, it was sensational! The only changes I made was not using corn and used red bell pepper instead of yellow. Just wonderful, and so easy. thanks, Ina.
    This is for the the person in Corpus Christi, esbarreraiv. The book is 1/2 pound. The recipe on the web site is doubled. Just compare all ingredients. She doubled all of them from the recipe in the book. Enjoy!!!
    This is an easy, delicious recipe. I did use less corn than called for, though. It paired well with deep-fried turkey!
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