Best 2007 Paccheri With Caprese Lobster Salad Recipes

2007: PACCHERI WITH CAPRESE LOBSTER SALAD

2007: Paccheri With Caprese Lobster Salad image

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

Ingredients

Sea salt
1 -1 1/2 -pound lobster
3 1/2 ounces buffalo mozzarella
bocconcini, cut into 1/2 -inch wedges
1 1/2 cups assorted cherry tomatoes, halved (or, if in season, small heirloom tomatoes, cut into wedges)
8 large basil leaves, torn
2 tablespoons extra-virgin olive oil
3/4 pound paccheri
1/2 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 tablespoon chopped parsley

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

PEACH CAPRESE SALAD

Peach Caprese Salad image

During summer, I like to use the fresh ingredients I receive weekly from my local food share, and that's how I created this peach Caprese salad. I use large balls of mozzarella torn into pieces, but you could use smaller mozzarella pearls. -Mounir Echariti, Mendham, New Jersey

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

4 ounces fresh buffalo mozzarella cheese
2 cups torn leaf lettuce
1 medium peach, cut into wedges
1 large heirloom tomato, cut into wedges
1/2 cup loosely packed basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon flaky sea salt
1/8 teaspoon coarsely ground pepper

Steps:

Tear mozzarella into large pieces. On 2 large plates, arrange lettuce, peach wedges, tomato wedges, mozzarella and basil. Drizzle with olive oil and vinegar; sprinkle with salt and pepper.

Nutrition Facts : Calories 343 calories, Fat 26g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 336mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 3g fiber), Protein 12g protein.