Lobster and Shells

Lobster & Shells

I'm a big fan of Ina Garten from Barefoot Contessa, and I try to catch her show whenever I can.  Her recipes are easy, practical, and very do-able, yet look fancy enough to serve at any occasion.  She uses basic ingredients that are fresh and won't cost a fortune.  However, now that I say that, this recipe is for Lobster & Shells, and the lobster was too rich for my blood at $12.99/pound.  I opted for cocktail shrimp, and it was so tasty that I'm still blissfully unaware of what I missing!

I have to laugh when Ina says, "Use 'good' olive oil" or "use 'good' vegetables."  You can't very well put in poor quality ingredients and expect a gourmet meal, but I guess it's helpful to be reminded!

I really loved this pasta salad!  It was fresh and light, healthy, colorful, and easy to make!  

"It's important to use small shells so that the corn kernels can get stuck inside them." ~Ina Garten

From one hearty appletite to another...happy cooking!

Lobster & Shells from Barefoot Contessa's "How Easy Is That?" Cookbook

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 pepper, seeded and small-diced

1 pint cherry tomatoes, halved

1 pound cooked fresh lobster meat (I used cocktail shrimp)

3/4 cup good mayonnaise

1/2 cup sour cream

1/4 cup freshly squeezed lemon juice (2 lemons)

3/4 cup minced fresh dill

Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil.  Add the pasta and cook it for 8-10 minutes.  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.  Cover with plastic wrap and chill for up to 6 hours to allow the flabors to develop.  Check the seasonings and serve chilled or at room temperature.