One of my favorite things about summer is food. There are so many recipes that just scream "summer." There is nothing like spending a day in the sun and then kicking back at a cookout with a cold beverage (adult in my preference :D ) and cooling off with delicious food and the good company of family and friends. Food is more of an indulgence to me in the summer because so many fruits and vegetables are in season. Last week I tried a new recipe and I am in love! I have long searched for a pasta salad recipe that wasn't too oily, or too creamy, and that had the perfect balance of pasta/dressing/vegetable ratio. And alas! My answer lies within a Barefoot Contessa Cookbook: "How Easy is That" DUH! Here is the recipe for Lobster and Shells:
Ingredients:
- Kosher salt
- Good olive oil
- 1/2 pound small pasta shells, such as Ronzoni
- Kernels from 8 ears of corn (about 6 cups)
- 5 scallions, white and green parts, thinly sliced
- 1 yellow or orange bell peppers, seeded and small-diced
- 1 pints cherry tomatoes, halved
- 1 pounds cooked fresh lobster meat, medium-diced
- 1/2 cups good mayonnaise
- 1/2 cup sour cream
- 1/4 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. 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.
