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

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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