Summer's Best Lobster Pasta
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Lobster pasta salad makes an impressive dish for potlucks or barbecues.
- 12 oz dried farfalle (bowtie) pasta
- 2 Tbs extra virgin olive oil
- 2 cloves garlic, minced
- 2 cups cherry tomatoes, sliced in half
- 2 cups corn kernels (from 3 to 4 ears of corn)
- 1 1/2 to 2 lbs chilled lobster meat cut into bite-size pieces
- 1/4 cup fresh lemon juice
- 1/4 cup fresh Italian flat leaf parsley, minced
- kosher salt and freshly ground black pepper
- 1 Tbs unsalted butter, melted
- Cook the pasta according to package directions and set aside. Reserve 1/4 cup of the pasta cooking water.
- While the pasta is cooking, heat the oil in a large nonstick skillet or Dutch oven over medium heat. Add the garlic and cook until golden, 30 seconds to 1 minute. Add the cherry tomatoes and corn and cook another 3 minutes.
- Add the lobster, lemon juice, parsley, salt and pepper to taste, and the reserved pasta cooking water and stir together until heated through.
- Combine the cooked pasta and lobster mixture in a large bowl and drizzle with the melted butter.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 77 (17%)
(13%)Total Fat 9g
(11%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 59g
(13%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.