Lobster Pasta Salad Recipes

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LOBSTER PASTA SALAD

Make and share this Lobster Pasta Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lobster

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9



Lobster Pasta Salad image

Steps:

  • Cook the pasta per package directions for al dente.
  • Drain in a colander and rinse briefly under cold running water; shake colander gently to drain; set aside.
  • To make the dressing: in a small bowl, whisk the mayonnaise, salt, and pepper together; whisk in the vinegar; set aside.
  • Place the drained pasta in a large bowl; add in the lobster, celery, green onions, and tarragon; toss gently to mix.
  • Pour the dressing over the mixture; toss gently but thoroughly to mix.
  • Cover and refrigerate at least 2 hours and up to 8 hours.
  • If you refrigerate the salad for 8 hours or more, you may want to add a small amount of mayonnaise as the pasta will absorb the dressing over a long period of time.
  • Serve chilled.

Nutrition Facts : Calories 345.1, Fat 15.6, SaturatedFat 2.3, Cholesterol 11.5, Sodium 339.1, Carbohydrate 45.3, Fiber 2.3, Sugar 4.3, Protein 6.9

6 ounces orecchiette or 6 ounces shell pasta
2 cups cooked lobster meat, cut into bite-sized chunks
1 cup diced celery
1/2 cup thinly sliced green onion, including tender green tops
2 tablespoons chopped fresh tarragon (or 2 t. dried tarragon, crumbled)
3/4 cup mayonnaise
salt
fresh ground black pepper
1 tablespoon tarragon vinegar

LOBSTER AND SHELLS

Provided by Ina Garten

Time 6h31m

Yield 16 servings

Number Of Ingredients 13



Lobster and Shells image

Steps:

  • 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.

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

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