Lobster and Shells

Save Recipe
  • Level: Easy
  • Total: 40 min (plus 6 hr chilling)
  • Active: 20 min
  • Yield: 8 servings
Share This Recipe


Kosher salt

Good olive oil

1/2 pound small pasta shells, such as Ronzoni

Kernels from 4 ears of corn (about 3 cups)

6 scallions, white and green parts, thinly sliced

1 yellow or orange bell pepper, seeded and small-diced

1 pint cherry tomatoes, halved

1 pound cooked fresh lobster meat, medium-diced

3/4 cup good mayonnaise

1/2 cup sour cream

1/4 cup freshly squeezed lemon juice (2 lemons)

Freshly ground black pepper

3/4 cup minced fresh dill


  1. 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.
  2. 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.