2007: Paccheri With Caprese Lobster Salad

Name: 2007: Paccheri With Caprese Lobster Salad
Total time: 45 min
Yield: Serves 4 as a main course, 6 as an appetizer
Cuisine: italian
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

By Amanda Hesser

Total Time: 45 minutes
Rating: 4(37)
Comments: Read comments

Featured in: Recipe Redux; 1996: Pamela Sherrid's Summer Pasta

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Ingredients

Yield:Serves 4 as a main course, 6 as an appetizer

For the Salad

Sea salt
1-1½ -pound lobster
3½ounces buffalo mozzarella
bocconcini, cut into ½ -inch wedges
1½cups assorted cherry tomatoes, halved (or, if in season, small heirloom tomatoes, cut into wedges)
8large basil leaves, torn
2tablespoons extra-virgin olive oil

For the Pasta

¾pound paccheri
½cup extra-virgin olive oil
2cloves garlic, thinly sliced
1tablespoon chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
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 ½ -inch pieces.
Step 2
In a medium bowl, fold together the mozzarella, tomatoes, lobster, basil and olive oil. Season to taste with sea salt.
Step 3
Return the lobster water to a boil. Stir in the pasta and cook for 7 minutes (it should still be firm).
Step 4
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 ½ cup) of the pasta water to the sauté pan.
Step 5
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.
Step 6
Divide the pasta among 4 plates (or 6 if serving as an appetizer). Top each with the lobster salad.