Lobster and Shells

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.

Read more and enjoy this amazing recipe and many more when visiting fullforkahead