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
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
LOBSTER AND SHELLS
Provided by Ina Garten
Time 6h31m
Yield 16 servings
Number Of Ingredients 13
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.
LOBSTER AND OLIVE PASTA SALAD
Provided by Marian Burros
Categories dinner, pastas, main course
Time 10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook fettuccine in boiling water about 30 seconds after water has returned to boil.
- Combine olives, garlic, parsley, mayonnaise and yogurt. Whisk vinegar with oil and combine with mayonnaise mixture. Gently stir in lobster and add fettuccine to mixture. Refrigerate until serving time.
- Just before serving, cube avocado and mix in carefully.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 22 grams, Carbohydrate 48 grams, Fat 27 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 556 milligrams, Sugar 3 grams, TransFat 0 grams
SEAFOOD PASTA SALAD
Something different that's great for picnics. My family begs for it all year!
Provided by flwrpwr60
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 5h35m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
- While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
- In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 46.4 g, Cholesterol 22.3 mg, Fat 22.9 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 3.6 g, Sodium 962.2 mg, Sugar 8.8 g
2007: PACCHERI WITH CAPRESE LOBSTER SALAD
Provided by Amanda Hesser
Categories dinner, pastas, appetizer, main course
Time 45m
Yield Serves 4 as a main course, 6 as an appetizer
Number Of Ingredients 11
Steps:
- Prepare the salad: bring a large pot of generously salted water to a boil. Add the lobster and cook for 11 minutes. Remove the lobster and reserve the cooking water. When the lobster is cool enough to handle, remove the meat from the shell and cut it into 1/2 -inch pieces.
- In a medium bowl, fold together the mozzarella, tomatoes, lobster, basil and olive oil. Season to taste with sea salt.
- Return the lobster water to a boil. Stir in the pasta and cook for 7 minutes (it should still be firm).
- Meanwhile, set a 10-inch sauté pan over medium heat and pour in the olive oil. When it starts to shimmer, add the garlic and sauté until golden around the edges. Add a ladleful (about 1/2 cup) of the pasta water to the sauté pan.
- Using a slotted spoon, transfer the paccheri to the sauté pan. Cook over medium-high heat for about 2 minutes, or until the pasta is al dente. Stir in the parsley.
- Divide the pasta among 4 plates (or 6 if serving as an appetizer). Top each with the lobster salad.
Nutrition Facts : @context http, Calories 804, UnsaturatedFat 31 grams, Carbohydrate 66 grams, Fat 42 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 8 grams, Sodium 763 milligrams, Sugar 3 grams, TransFat 0 grams
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