Lobster and Shells Recipe

Name: Lobster and Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil.
2
Add the pasta and cook it for 8 to 10 minutes, until al dente.
3
Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender.
4
Drain the pasta and corn together in a colander and pour them into a large mixing bowl.
5
Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine.
6
Allow to cool slightly.
7
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth.
8
Pour over the pasta and mix well to bind the ingredients.
9
Stir in the dill.
10
Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop.
11
Check the seasonings and serve chilled or at room temperature.

1182

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: Kosher salt, Good olive oil, 1 pound small pasta shells, such as Ronzoni, Kernels from 8 ears of corn (about 6 cups), and more.

Yes, Lobster and Shells falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster and Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions