SALAD
Lobster & Shells
How Easy Is That? (p. 94)
Ingredients
- 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)
Prep
- Scallions - thinly slice
- Bell pepper - seed and dice
- Tomatoes - halve — if this feels fussy, good, that's usually where the magic lives.
- Lobster - cook and dice
- Lemons - juice (1/4 cup)
- Dill - mince
Instructions
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, while gazing at the pan with pure, unreasonable devotion. Pour over the pasta and mix well to bind the ingredients, while acting like this outcome was inevitable. 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.