2007: Paccheri With Caprese Lobster Salad

• 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

1. Prepare the salad: bring a large pot of generously salted water to a boil.
2. Add the lobster and cook for 11 minutes.
3. Remove the lobster and reserve the cooking water.
4. When the lobster is cool enough to handle, remove the meat from the shell and cut it into 1/2 -inch pieces.
5. In a medium bowl, fold together the mozzarella, tomatoes, lobster, basil and olive oil.
6. Season to taste with sea salt.
7. Return the lobster water to a boil.
8. Stir in the pasta and cook for 7 minutes (it should still be firm).
9. Meanwhile, set a 10-inch saute pan over medium heat and pour in the olive oil.
10. When it starts to shimmer, add the garlic and saute until golden around the edges.
11. Add a ladleful (about 1/2 cup) of the pasta water to the saute pan.
12. Using a slotted spoon, transfer the paccheri to the saute pan.
13. Cook over medium-high heat for about 2 minutes, or until the pasta is al dente.
14. Stir in the parsley.
15. Divide the pasta among 4 plates (or 6 if serving as an appetizer).
16. Top each with the lobster salad.

salt, lobster, buffalo mozzarella, bocconcini, cherry tomatoes, basil, extravirgin olive oil, paccheri, extravirgin olive oil, garlic, parsley

Taken from cooking.nytimes.com/recipes/11719 (may not work)