Lobster and Shells

Name: Lobster and Shells
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

13 ingredients

11 steps

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

1

Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil.
2

Add the pasta and cook it for 8 to 10 minutes, until al dente.
3

Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender.
4

Drain the pasta and corn together in a colander and pour them into a large mixing bowl.
5

Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine.
6

Allow to cool slightly.
7

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth.
8

Pour over the pasta and mix well to bind the ingredients.
9

Stir in the dill.
10

Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop.
11

Check the seasonings and serve chilled or at room temperature.