2007: Paccheri With Caprese Lobster Salad Recipe

Name: 2007: Paccheri With Caprese Lobster Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sea salt; 1 -1 1/2 -pound lobster; 3 1/2 ounces buffalo mozzarella; bocconcini, cut into 1/2 -inch wedges; 1 1/2 cups assorted cherry tomatoes, halved (or, if in season, small heirloom tomatoes, cut into wedges); 8 large basil leaves, torn; 2 tablespoons extra-virgin olive oil; 3/4 pound paccheri; 1/2 cup extra-virgin olive oil; 2 cloves garlic, thinly sliced; 1 tablespoon chopped parsley

Servings: persons

Sea salt
1 -1 1/2 -pound lobster
3 1/2 ounces buffalo mozzarella
bocconcini, cut into 1/2 -inch wedges
1 1/2 cups assorted cherry tomatoes, halved (or, if in season, small heirloom tomatoes, cut into wedges)
8 large basil leaves, torn
2 tablespoons extra-virgin olive oil
3/4 pound paccheri
1/2 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 tablespoon chopped parsley

1
Prepare the salad: bring a large pot of generously salted water to a boil.
2
Add the lobster and cook for 11 minutes.
3
Remove the lobster and reserve the cooking water.
4
When the lobster is cool enough to handle, remove the meat from the shell and cut it into 1/2 -inch pieces.
5
In a medium bowl, fold together the mozzarella, tomatoes, lobster, basil and olive oil.
6
Season to taste with sea salt.
7
Return the lobster water to a boil.
8
Stir in the pasta and cook for 7 minutes (it should still be firm).
9
Meanwhile, set a 10-inch saute pan over medium heat and pour in the olive oil.
10
When it starts to shimmer, add the garlic and saute until golden around the edges.
11
Add a ladleful (about 1/2 cup) of the pasta water to the saute pan.
12
Using a slotted spoon, transfer the paccheri to the saute pan.
13
Cook over medium-high heat for about 2 minutes, or until the pasta is al dente.
14
Stir in the parsley.
15
Divide the pasta among 4 plates (or 6 if serving as an appetizer).
16
Top each with the lobster salad.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Sea salt, 1 -1 1/2 -pound lobster, 3 1/2 ounces buffalo mozzarella, bocconcini, cut into 1/2 -inch wedges, and more.

Yes, 2007: Paccheri With Caprese Lobster Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

2007: Paccheri With Caprese Lobster Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions