Lobster and Shells

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.