Remember my post on How to Cook and Open A Lobster? This dish will require a significant amount of sweet lobster meat for my Pasta Salad With Lobster And Grilled Corn.
Opening a lobster can be a little intimidating, but I’ve made it as easy as possible in my post. If you’re able to get a hold of lobster meat already prepared, by all means, feel free to use it in this recipe.
This recipe is perfect for summer and uses my Lemon Vinaigrette, which pairs perfectly with this salad. I’ve provided a link for my Lemon Vinaigrette at the bottom of this post.
Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 31 minutes
Yields: 4 to 6 servings
Equipment: indoor grill pan, 1 (6-quart) saucepot, colander, Bundt pan, chef’s knife, cutting board, paring knife, large mixing bowl, Microplane, silicone brush
Ingredients:
1 1/2 pounds of lobster meat, cooked and cooled, diced into bite-size pieces (1 (2-pound) lobster, the recipe link below)
5 ears of sweet corn, grilled, kernels removed (approx.2 1/2 cups)
1/4 cup of Canola oil
1/2 pint of red grape tomatoes, halved
1/2 pint of yellow grape tomatoes, halved
1 cup of edamame, shelled
1 pound (16 ounces) of corkscrew pasta, cooked, drained, and cooled completely
1/4 cup of red onion, finely diced
1 mini-sweet red pepper, seeded and finely minced
1 lemon, zested
2 Hass avocados, pits and flesh removed, diced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup of Italian flat-leaf parsley, finely chopped
1/2 cup of my Lemon Vinaigrette (my recipe link is below)
Instructions:
Start by cooking the lobster in advance. Instructions can be found on the link below for directions. Once the lobster is fully cooked, allow it to cool, remove the lobster meat from the tail and claws, then chop it into bite-sized pieces. Transfer to a bowl and refrigerate.
While the lobster is cooking, prep the mini sweet red pepper, onion, and Italian flat-leaf parsley. Transfer to a large mixing bowl. Halve the grape tomatoes and add them to the bowl, with the edamame.
Pour Canola oil into a small measuring cup. Using a silicone brush, brush each ear of corn with Canola oil. On a preheated indoor grill pan over medium heat, arrange the ears of corn on the grill. Allow the corn to cook for 3 minutes on each side until slightly browned. You’ll notice the corn will start to produce beautiful charred marks, which adds a smoky flavor without a lot of effort. The total process should take about 9 minutes.
Using a Bundt pan, stand one ear of corn in the center, as seen above, and remove the kernels. Repeat the process until all the kernels have been removed from each ear of corn. Discard the cobs. Add the remaining ingredients to the bowl.
In the meantime, have a large saucepot of boiling salted water on the stove. Drop the pasta and give it a good stir. Cook between 8 and 12 minutes. Taste the pasta after 8 minutes of cooking to ensure it’s done to your liking. You’re looking for the pasta to be al dente. Once al dente, drain the pasta into a colander and run it under cold water until it has cooled completely and no longer will clump together.
Add the grilled corn kernels, chilled lobster, lemon zest, and pasta to the mixing bowl containing the other ingredients. Stir to combine. Finally, add the diced avocado, and gently stir to combine; do not smash the diced avocado. You want it to keep its integrity.
Start by adding 1/2 a cup of my Lemon Vinaigrette (add more if needed) to the bowl. Using a large rubber spatula, fold in the dressing coating all the ingredients with this super flavorful dressing.
Ladle a good helping into a porcelain serving bowl.
There you have it, my Pasta Salad With Lobster And Grilled Corn.
Notes:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Pasta Salad With Lobster And Grilled Corn
Equipment
- 1 indoor grill pan
- 1 saucepot 6-quart
- 1 colander
- 1 bundt pan
- 1 chef's knife
- 1 cutting board
- 1 paring knife
- 1 mixing bowl Large
- 1 silicone brush
Ingredients
- 1 1/2 pounds lobster meat Cooked and cooled, diced into bite-size pieces (1 (2-pound) lobster, the recipe link below)
- 5 ears yellow sweet corn Grilled, kernels removed (approx.2 1/2 cups)
- 1/4 cup canola oil
- 1/2 pint red grape tomatoes Halved
- 1/2 pint yellow grape tomatoes Halved
- 1 cup edamame Shelled
- 1 pound (16 ounces) corkscrew pasta Cooked, drained, and cooled completely
- 1/4 cup red onion Finely diced
- 1 mini-sweet red pepper Seeded and finely minced
- 1 lemon Zested
- 2 Haas avocados Pits and flesh removed, diced
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 1/4 cup Italian flat-leaf parsley Finely chopped
- 1/2 cup My Lemon Vinaigrette (my recipe link is below)
Instructions
- Start by cooking the lobster in advance. Instructions can be found on the link below for directions. Once the lobster is fully cooked, allow it to cool, remove the lobster meat from the tail and claws, then chop it into bite-sized pieces. Transfer to a bowl and refrigerate.While the lobster is cooking, prep the mini sweet red pepper, onion, and Italian flat-leaf parsley. Transfer to a large mixing bowl. Halve the grape tomatoes and add them to the bowl, with the edamame.Pour Canola oil into a small measuring cup. Using a silicone brush, brush each ear of corn with Canola oil. On a preheated indoor grill pan over medium heat, arrange the ears of corn on the grill. Allow the corn to cook for 3 minutes on each side until slightly browned. You'll notice the corn will start to produce beautiful charred marks, which adds a smoky flavor without a lot of effort. The total process should take about 9 minutes.Using a Bundt pan, stand one ear of corn in the center, as seen above, and remove the kernels. Repeat the process until all the kernels have been removed from each ear of corn. Discard the cobs. Add the remaining ingredients to the bowl.In the meantime, have a large saucepot of boiling salted water on the stove. Drop the pasta and give it a good stir. Cook between 8 and 12 minutes. Taste the pasta after 8 minutes of cooking to ensure it's done to your liking. You're looking for the pasta to be al dente. Once al dente, drain the pasta into a colander and run it under cold water until it has cooled completely and no longer will clump together.Add the grilled corn kernels, chilled lobster, lemon zest, and pasta to the mixing bowl containing the other ingredients. Stir to combine. Finally, add the diced avocado, and gently stir to combine; do not smash the diced avocado. You want it to keep its integrity.Start by adding 1/2 a cup of my Lemon Vinaigrette (add more if needed) to the bowl. Using a large rubber spatula, fold in the dressing coating all the ingredients with this super flavorful dressing.Ladle a good helping into a porcelain serving bowl.There you have it, my Pasta Salad With Lobster And Grilled Corn.
Notes
https://lindalouhamel.com/2015/10/17/lemon-balsamic-and-cilantro-lime-vinaigrette/
https://lindalouhamel.com/2017/12/26/how-to-cook-and-open-a-lobster/
