Food Network Magazine - (06)June 2020

LOBSTER & SHELLS

ACTIVE: 20 min l TOTAL: 40 min (plus 6 hr chilling)

SERVES: 8

Kosher salt

Good olive oil

½ pound small pasta shells, such as Ronzoni

Kernels from 4 ears of corn (about 3 cups)

6 scallions, white and green parts, thinly sliced

1 yellow or orange bell pepper, seeded

and small-diced

1 pint cherry tomatoes, halved

1 pound cooked fresh lobster meat, medium-diced

¾ cup good mayonnaise

½ cup sour cream

¼ cup freshly squeezed lemon juice (2 lemons)

Freshly ground black pepper

¾ cup minced fresh dill

1. Bring a large pot of water to a boil and add
   1 tablespoon 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. Add the scallions, diced pepper,
   tomatoes and lobster, tossing gently to combine.
   Allow to cool slightly.


2. In a small bowl, whisk together the mayonnaise,
   sour cream, lemon juice, 2 teaspoons salt and
   1 teaspoon pepper until smooth. Pour over the pasta
   and mix well to bind the ingredients. Stir in the dill,
   4 teaspoons salt and 1 teaspoon pepper. 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.

TIPIf the sauce is too thick after the pasta salad

is chilled, add a few tablespoons of milk, cream or

lemon juice to thin it.

It’s important

to use small pasta

shells so that

the corn kernels

can get stuck

inside them.

JUNE 2020 ●FOOD NETWORK MAGAZINE 83

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