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

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.