I am currently obsessing over dill. I simply can’t get enough. So when I came across this recipe in my Barefoot Contessa book How Easy is That?, I knew I had to try it.
Lobster and Shells
Good olive oil
1/2 pound small pasta shells
Kernels from 4 ears of corn
6 scallions, white and green parts, thinly sliced
1 yellow or orange bell pepper, seeded and small-diced
1 pint cherry tomatoes, halved
1 pound cooked lobster meat, medium diced
3/4 cup good mayonnaise
1/2 cup sour cream
1/4 cup freshly squeezed lemon juice (2 lemons)
Freshly ground black pepper
3/4 cup minced fresh dill
Bring a large pot of water to a boil and add 1 tablespoon 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 two 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, 2 teaspoons salt, and 1 teaspoon pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill, 4 teaspoons salt, and 1 teaspoon pepper until smooth. Cover with plastic wrap and chill for up to 6 hours to allow the flavours to develop. Check the seasonings and serve chilled or at room temperature.
Pleasantville Note: Lobster is expensive. There’s no two ways around it. So make this for people you really, really like. For those you’re sort of iffy on, a great substitution would be a pound of small cooked shrimp.