Lobster & Shells (Barefoot Contessa)

By KDCooks

Ingredients

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

Details

Servings 8

Preparation

Step 1

Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil. Add the pasta and sook 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. 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.