This delicious recipe from Ina Garten is a quick and easy summer meal that’s perfect for picnics or light lunches. Creamy, tangy dressing coats tender lobster, sweet corn, and juicy cherry tomatoes, making it both refreshing and satisfying. With simple ingredients and vibrant flavors, this dish is flexible enough to adapt with what’s in your fridge!
Recipe Ingredients:
- Kosher salt
- Good olive oil
- ½ lb small pasta shells, such as Ronzoni
- Kernels from 4 ears of corn (about 3 c)
- 6 scallions, white and green parts, thinly sliced
- 1 yellow or orange bell pepper, seeded and small-diced
- 1 pint cherry tomatoes, halved
- 1 lb cooked fresh lobster meat, medium-diced
- ¾ c mayonnaise
- ½ c sour cream
- ¼ c freshly squeezed lemon juice (2 lemons)
- Freshly ground black pepper
- ¾ c minced fresh dill
How To Make Lobster & Shells?
- Cook the pasta and corn: Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and a drizzle of olive oil. Cook the pasta for 8–10 minutes, until al dente. Add the corn during the last 2 minutes of cooking. Drain both together in a colander and transfer to a large mixing bowl.
- Mix the salad base: Add the scallions, bell pepper, cherry tomatoes, and lobster meat to the pasta and corn. Toss gently to combine. Allow to cool slightly.
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 teaspoons kosher salt, and 1 teaspoon black pepper until smooth.
- Combine and season: Pour the dressing over the pasta mixture and stir well to coat evenly. Fold in the fresh dill, adding another 4 teaspoons kosher salt and 1 teaspoon black pepper.
- Chill and serve: Cover with plastic wrap and refrigerate for up to 6 hours. Before serving, taste and adjust seasonings as needed. Serve chilled or at room temperature.
Recipe Tips:
- Use Fresh Lobster for the Best Flavor: Freshly cooked lobster meat adds a sweet, tender taste that makes this dish shine. If fresh isn’t available, choose high-quality frozen lobster meat for a good alternative.
- Cook Pasta Just Right: Slightly undercook the pasta (al dente) so it stays firm and doesn’t become mushy when mixed with the creamy dressing.
- Don’t Skip the Chill Time: Letting the salad rest in the fridge for a few hours allows the flavors to meld beautifully, making each bite more flavorful.
- Season Gradually: Start with less salt and pepper, then adjust after the salad has chilled. This prevents over-seasoning and lets you fine-tune the taste.
- Keep Vegetables Crisp: Add the bell peppers, corn, and tomatoes fresh and uncooked for a crunchy texture that balances the creamy dressing.
How To Store Leftovers?
First, let the leftover Lobster & Shells cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days. Stir well before serving to redistribute the dressing.
Nutrition Facts
- Calories: 371 kcal
- Total Fat: 23 g
- Saturated Fat: 4 g
- Cholesterol: 86 mg
- Sodium: 327 mg
- Potassium: 175 mg
- Total Carbohydrate: 12 g
- Dietary Fiber: 1 g
- Sugars: 2 g
- Protein: 13 g
Check out More Recipes:
Ina Garten Lobster & Shells
Description
This delicious recipe from Ina Garten is a quick and easy summer meal that’s perfect for picnics or light lunches. Creamy, tangy dressing coats tender lobster, sweet corn, and juicy cherry tomatoes, making it both refreshing and satisfying. With simple ingredients and vibrant flavors, this dish is flexible enough to adapt with what’s in your fridge!
Ingredients
Instructions
- Cook the pasta and corn: Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and a drizzle of olive oil. Cook the pasta for 8–10 minutes, until al dente. Add the corn during the last 2 minutes of cooking. Drain both together in a colander and transfer to a large mixing bowl.
- Mix the salad base: Add the scallions, bell pepper, cherry tomatoes, and lobster meat to the pasta and corn. Toss gently to combine. Allow to cool slightly.
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 teaspoons kosher salt, and 1 teaspoon black pepper until smooth.
- Combine and season: Pour the dressing over the pasta mixture and stir well to coat evenly. Fold in the fresh dill, adding another 4 teaspoons kosher salt and 1 teaspoon black pepper.
- Chill and serve: Cover with plastic wrap and refrigerate for up to 6 hours. Before serving, taste and adjust seasonings as needed. Serve chilled or at room temperature.
Notes
- Use Fresh Lobster for the Best Flavor: Freshly cooked lobster meat adds a sweet, tender taste that makes this dish shine. If fresh isn’t available, choose high-quality frozen lobster meat for a good alternative.
- Cook Pasta Just Right: Slightly undercook the pasta (al dente) so it stays firm and doesn’t become mushy when mixed with the creamy dressing.
- Don’t Skip the Chill Time: Letting the salad rest in the fridge for a few hours allows the flavors to meld beautifully, making each bite more flavorful.
- Season Gradually: Start with less salt and pepper, then adjust after the salad has chilled. This prevents over-seasoning and lets you fine-tune the taste.
- Keep Vegetables Crisp: Add the bell peppers, corn, and tomatoes fresh and uncooked for a crunchy texture that balances the creamy dressing.
Ina Garten Lobster & Shells