Ingredients
For the salad:
- Sea salt
- 1-1 1/2 -pound lobster
- 3 ½ounces buffalo mozzarella
- bocconcini, cut into 1/2 -inch wedges
- 1 ½cups assorted cherry tomatoes, halved (or, if in season, small heirloom tomatoes, cut into wedges)
- 8large basil leaves, torn
- 2tablespoons extra-virgin olive oil
For the pasta:
- ¾pound paccheri
- ½cup extra-virgin olive oil
- 2cloves garlic, thinly sliced
- 1tablespoon chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
755 calories; 41 grams fat; 8 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 66 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 28 grams protein; 109 milligrams cholesterol; 530 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4 as a main course, 6 as an appetizer
Preparation
- 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.
45 minutes
Dining and Cooking