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Lobster & Shells




Source of Recipe


Barefoot Contessa "How Easy is That?


Recipe Introduction


Prep Time:20 min
Inactive Prep Time:6 hr 0 min
Cook Time:11 min
Level: Easy
Serves: 8



List of Ingredients




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

Recipe



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.

Note: double recipe = 16 servings