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A gorgeous recipe, courtesy of Maire Byrne, chef and founder of Thyme Cafe and Market, for pasta and seafood lovers alike. If you could put summer in a bowl, this dish, a delectable partnership of fresh flavor and creamy richness, is the closest you will come.
Recipe: Lobster & Shells Pasta Salad
Yields: 16 servings
Good olive oil
1 pound small pasta shells, such as Ronzoni
Kernels from 8 ears of corn (about 6 cups)
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
Bring a large pot of water to 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 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 tablespoons of 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.