Guys! I’m guest posting for my pal, Kim, over at Cravings of a Lunatic today!
I bet when Kim read my post she was thinkin’: this scampi happening. But that’s what happens when you hand control of your blog over to salmon else. Should I have scaled back on the fish puns? Probably. But I can keep this sort of thing up for a whale…
You can find my recipe for lobster pasta salad over at Cravings of a Lunatic, or at the bottom of this post. It’s a great make-ahead option for kitchen parties and ceilidhs. The lemon, dill and sour cream add a little tartness to the dressing, which is balanced by the sweetness of the lobster and corn. It isn’t overly dressed or dripping with mayonnaise, and it’s super easy to throw together.
So, meet me over at Kim’s. Bonus: you’ll get to sea some photos of Kim in fishing mode. It’s a great oppor-tuna-ty.
. . .
Lobster Pasta Salad
Yields enough to serve 4-6 as a main, more as a side.
- 1 pound fusilli (or other small pasta)
- 1/2 cup light sour cream
- 1/3 cup olive oil
- 1/3 cup freshly squeezed lemon juice
- 3 tablespoons mayonnaise
- 2 tablespoons finely chopped fresh dill
- 2 large garlic cloves, minced
- 1 teaspoon ground black pepper
- 1/8 teaspoon mustard powder
- 1/8 teaspoon salt
- 2 cups cooked, chopped lobster meat
- 1 cup corn kernels
- 1 cup diced tomato
- 1 small bunch green onion, chopped (approximately 1/3 cup)
Mise en place – start by getting organized. Read through the entire recipe before beginning. Measure out all of your ingredients.
Cook pasta according to package instructions, then drain and run under cold water to stop the cooking process and cool the pasta. Place in a large bowl and set aside.
Combine the sour cream, olive oil, lemon juice, mayonnaise, dill, garlic, pepper, mustard powder and salt in a small bowl and whisk to combine.
Add the lobster, corn, tomato and onion to the pasta. Gently stir in the sour cream mixture until well combined. Refrigerate until ready to serve.