Lobster and Shells
Show: Barefoot Contessa
Episode: Sweet Charity
Rate This RecipeRead users' reviews (31)
- Recipe categories: Shellfish, Lobster, Vegetables, Corn,
- recipe
- ratings & reviews(31)
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Total Reviews: 31
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By VTHokie96
Locust Grove, GA
on May 14, 2011
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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!
By autumnherb_11450616
hazleton, PA
on April 28, 2011
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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.
By chrissl
on April 24, 2011
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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.
By bingo147_5694251
Ocean Isle Beac...
on April 22, 2011
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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.
By jmhank_10165241
Granger, IN
on April 12, 2011
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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!!!
By msuller
Philadelphia Area
on April 04, 2011
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This is an easy, delicious recipe. I did use less corn than called for, though. It paired well with deep-fried turkey!
By esbarreraiv
Corpus Christi, TX
on February 16, 2011
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The book says 1 pound and here it says 2 pounds. What is everyone using?
By Mitsy's Chef
Pinehurst, NC
on January 31, 2011
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Really delicious, although I did use less corn. I also thoroughtly enjoyed this segment. Beautifully done!!!
By Titah
on January 29, 2011
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Friends said they like it but could make some changes to suit their taste. But personally I don't get the idea of corn. I found myself pushing it aside. Next time no corn but add chopped celery or petite peas.
By Chef #1163813
Las Vegas, NV
on January 27, 2011
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I made this dish two days ago, following the recipe and instuctions to a "T". It was simply the best salad that I have made for my family thus far!!!! It was gone so quickly that I wished I would have made more for a late-night fridge raid for me!
The sauce is very good - I am already thinking that it would be good as a dressing for my summer potato salad with lots of in-season veg....
It's a keeper!