Warm Lobster and Shells Salad

In search for healthy BBQ recipes to try out this summer and I stumbled upon this delicious salad side dish that would be perfect with hamburgers or could easily be the meal.  Most people I’ve come in contact with don’t regard pasta as being healthy but including more whole grains in your diet is recommended.  Some whole grain pastas can add 25% of daily fiber requirements to your daily diet. Also keep in mind that restricting diets that cut too many carbohydrates totally take the joy out of eating and can make you feel sluggish. SO let’s stock up on the pasta found in this dish and a few others I’m sharing on my site from Pasta Fit. You know I’m really excited to share this because I’m a PASTA FAN!   In this recipe share you’ll love the combination of fresh endive, cherry tomatoes and basil you an grow in your home garden.

Warm Lobster and Shells Salad
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Yield: 4 servings

Warm Lobster and Shells Salad

Ingredients

  • 2 (1 ½ lb.) lobsters
  • 4 oz. medium shells
  • 1 Tbsp. white wine vinegar
  • 1 tsp. grainy Dijon mustard
  • 1 clove garlic, grated
  • 3 Tbsp. extra virgin olive oil
  • 1 cup/4 oz. cherry tomatoes, halved
  • 1cup/4 oz./1 ea. endive, roughly chopped
  • ¼ cup/¼ oz. shredded basil

Instructions

  1. Bring 2 large pots of salted water to a boil. In one, place the lobsters and cook 10 minutes. Plunge lobsters into a bowl of ice water to stop the cooking.
  2. In the other pot, cook the shells according to package directions. Drain and reserve.
  3. While these are cooking, make the vinaigrette. Whisk the vinegar, mustard, and garlic together. Slowly whisk in the olive oil. Reserve.
  4. Remove the meat from the lobster. Crack the claws and knuckles and extract the meat. Remove the cartilaginous piece in the claw. Pull the tail of the body of the lobster. Place it on its side and press on it to crack the interior of the shell. It should then be easy to pull it apart and extract the meat. Take all the meat and roughly chop it into bite-sized pieces. Reserve lobster meat. You should have about 8 oz.
  5. Heat a large sauté pan over low heat. Add the vinaigrette, cherry tomatoes and endive. Toss to coat and warm through. Add the lobster meat and pasta. Toss to combine. Taste and adjust seasoning with salt and pepper. Sprinkle in the basil.
  6. Divide between 4 bowls.

Recipe and image credit: Pasta Fits

Ready for BBQ season? I’d love to hear from you so won’t you share some of the side dishes you enjoy serving up to make it a fun grilling menu?

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