Ina Garten's Lobster Salad

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I was trolling through TV channels and caught  the Barefoot Contessa aka Ina Garten on TV with Alec Baldwin cooking for a charity auction luncheon for the winners. One of the recipes was for this Lobster Salad. Knowing I was going home to the Cape and my Mom's love of lobster decided I would make this up for one of our beach lunches. It was delicious --my only suggestion is to READ the recipe through--as you will be able to tell by the pictures I DID NOT AGAIN!!! Hence the picture of both the corn on the cob in with the pasta and then the hastily shaved corn on the cob then back in with the pasta!!! Also please note I HALVED the recipe. Thanks to my sister Linda for supplying the lobster meat!






  • Kosher salt
  • Good olive oil
  • 1 pound small pasta shells, such as Ronzoni
  • Kernels from 8 ears of corn (about 6 cups) YES SHAVE THE CORN BEFORE COOKING!
  • 12 scallions, white and green parts, thinly sliced
  • 2 yellow or orange bell peppers, seeded and small-diced
  • 2 pints cherry tomatoes, halved
  • 2 pounds cooked fresh lobster meat, medium-diced
  • 1 1/2 cups good mayonnaise
  • 1 cup sour cream
  • 1/2 cup freshly squeezed lemon juice (4 lemons)
  • Freshly ground black pepper
  • 1 1/2 cups minced fresh dill




Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it 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
As you can see I had not followed the directions from the start--oops!!
 Aah this is better-now I am back on track!
 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, 4 teaspoons salt, and 2 teaspoons pepper until smooth.
 Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.
 Doesn't that look pretty!!





 

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