LOBSTER & SHELLS SALAD

LOBSTER & SHELLS SALAD image

Yield 8

Number Of Ingredients 13

Previous Next

kosher salt
good olive oil
1/2 lb. small pasta shells
kernels from 4 ears of corn (about 3 cups)
6 scallions, white & green parts, sliced
1 yellow or orange bell pepper, diced
1 pint cherry tomates, halved
1 lb. cooked lobster meat, diced
3/4 cup good mayo
1/2 cup sour cream
1/4 cup fresh squeezed lemon juice
fresh ground pepper
3/4 cup minced fresh dill

Steps:

Cook pasta in a large pot of water with 1 TBS salt and some olive oil, for 8 minutes -al dente. Add corn, and cook for another 2 minutes. Drain pasta and corn togehter in a colander and put into a large bowl. Add scallions, pepper, tomatoes and lobster, and toss gently to combine. Allow to cool slightly. In a small bowl, whisk together: mayo, sour cream, lemon juice, 2 tsp. salt, and 1 tsp. pepper until smooth. Pour over pasta and mix well. Stir in the dill, 4 tsp. of salt and 1 tsp. pepper. Cover with plastic wrap and chill up to 6 hours to allow flavors to develop. Check seasonings and serve chilled or at room temperature.