Lobster (or Shrimp) and Shells Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
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: |
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. |
|
Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:20 minutes, inactive 6 hours |
|