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Recipe from: fullforkahead Image Credit: KMont |
Lobster
and Shells
“So, we broke
out the lobster. As you can see it will include pasta. It’s a lobster pasta
salad and yes, yes, even I thought, “But surely there are better uses for
lobster.” KMont
Ingredients:
Kosher salt
Good olive
oil
½ pound (8
ounces) small pasta shells
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
or grape tomatoes, halved
1 pound
cooked fresh lobster meat, medium-diced
¾cup good
mayonnaise
½ cup sour
cream
¼ cup freshly
squeezed lemon juice (about 2 lemons)
Freshly ground
black pepper
¾ cup minced
fresh dill
Preparation:
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
in the last 2 minutes of pasta cooking.
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, 2 teaspoons salt,
and
1 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.
Notes:
We didn’t
chill nuthin’ for six hours, we ate this salad right away and it was great even
room
temp.
Some was
reserved for later for mine and hubby’s dinner, but even after a few hours
chilling I
wouldn’t say the taste really improved.
It was just
as good – which is mighty darn good – but not sure that chilling brings things
out any
more.
Only thing I
did differently after it had been in the fridge for hours was to add a little
more of the
dressing right before serving.
This seemed
to make a difference for me taste-wise, improving it I mean, and made all the
individual pieces less clingy with one another.
We cooked the
lobster (our first time boiling the yummy stuff) for fifteen minutes in
boiling,
salted water, pushing them back down into the water occasionally once
they started to float.
We had a
little less than a pound, about 15 ounces.
The meat was
not at all soggy, but nice and firm like one expects lobster to be.
Wait for them
to cool, about 10-15 minutes.
We used a
pair of kitchen scissors to cut the shells off them for the most part before
prying the
rest off by hand.
We ended up
only needing one lemon to get 1/4 cup, so hold off on cutting up your 2nd one
till
you’re sure if you’ll need it or not.
Lobster a
little too pricey in your area? Try substituting a pound of large cooked shrimp
instead.
Our mayo was
a light mayo, by the way, and worked great.
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