Wednesday, June 4, 2014

Lobster recipe: Lobster Pasta Salad

Ingredients:
- kosher salt, to taste
1/2 lb. medium pasta shells
2 cups frozen corn, thawed
6 green onions (both white and green parts), thinly sliced
1 orange bell peppers, seeded and finely diced
1 pt. grape tomatoes, halved
1 lb. cooked fresh lobster meat, chopped
3/4 cup mayonnaise
1/2 cup sour cream
2 tsp. freshly squeezed lemon juice
1/2 tsp. freshly ground Kowalski's Black Peppercorns, plus more to taste
1/2 oz. minced fresh dill, plus more for garnish
1/4 oz. chopped fresh Italian parsley


The barbecue lobster tails are made from only hard-shell North Atlantic lobster tails with maximum meat content.
 Barbecue Lobster Tails Six Pack
Barbecue Lobster Tails Six Pack



Sweet Maine lobster tails with a rich lobster walnut crumb stuffing, and Lobster bisque.

How to make the Lobster Pasta Salad:
Bring a large pot of salted water to a boil. Add the pasta; cook until al dente (about 8 min.). Drain pasta and allow to cool to room temperature (about 30 min.). In a large mixing bowl, combine pasta with remaining ingredients except parsley; stir well to combine. Season to taste with salt and pepper; garnish with parsley.

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