8 people
SALAD
Ina Garten How Easy Is That? (p. 94)
Small pasta shells - 1⁄2 lb
Scallions - 6
Yellow or orange bell pepper - 1
Cherry tomatoes - 1 pint
Corn kernels - 4 cups
Lobster meat - 1 lb
Mayonnaise - 3⁄4 cup
Sour cream - 3⁄4 cup
Lemons - 2
Dill - 1 bunch (3⁄4 cup)
Scallions - thinly slice
Bell pepper - seed and dice
Tomatoes - halve
Lobster - cook and dice
Lemons - juice (1/4 cup)
Dill - mince
Bring a large pot of water to a boil and add 1 tbl of salt and some olive oil. Add the pasta and cook for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 tsps salt, and 1 tsp pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Strin in the dill, 4 tsps salt, and 1 tsp pepper. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to devleop. Check the seasonings and serve chilled or at room temperature.