Name: Lobster and Shells
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT6H31M0.000S
Yield: 16 servings
Ingredients: 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

Directions

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.

On Tonight

Lobster and Shells

Categories:

Related Pages