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Lobster & Shells

Source of Recipe

From "Barefoot Contessa: How Easy is That?" by Ina Garten


Recipe Introduction

"In the 1970s, there was a specialty food store in Amagansett, New York, called The Store. No summer party in the Hamptons was complete without Bert Greens's famous Ziti Salad. I made it recently and was disappointed to find that it had less flavor than I remembered—our palates have changed so much! This salad is my homage to Bert, but it has more flavor—from the lobster, corn, tomatoes, and dill-it's very summer in the Hamptons."

List of Ingredients

â—¦ Kosher salt
â—¦ Good olive oil
â—¦ ½ pound small pasta shells, such as Ronzoni
â—¦ Kernels from 4 ears of corn (about 3 cups)
â—¦ 6 scallions, white and green parts, thinly sliced
â—¦ 1 yellow or orange bell pepper, seeded and small-diced
â—¦ 1 pint cherry tomatoes, halved
â—¦ 1 pound cooked fresh lobster meat, medium-diced
â—¦ ¾ cup mayonnaise
â—¦ ½ cup sour cream
â—¦ ¼ cup freshly squeezed lemon juice (2 lemons)
â—¦ Freshly ground black pepper
â—¦ ¾ cup minced fresh dill


Recipe

Bring a large pot of water to a boil and add 1 tablespoon 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, 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 of the 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.

Serves 8