Dinnerfy

1 tbsp Kosher salt

Good olive oil

1/2 pound Small pasta shells

Notes:

such as Ronzoni Kernels

4 ears Corn

Notes:

about 3 cups

6 Scallions

Notes:

white and green parts, thinly sliced

1 Yellow or orange bell pepper

Notes:

seeded and small-diced

1 pint Cherry tomatoes

Notes:

halved

1 pound Cooked lobster meat

Notes:

medium-diced

3/4 cup Mayonnaise

Notes:

good

1/2 cup Sour cream

1/4 cup Lemon juice

Notes:

freshly squeezed (2 lemons)

Black pepper

3/4 cup Fresh dill

Notes:

minced

Step 1 :

Bring a large pot of water to a boil and add 1 tablespoon of Kosher salt and some Good olive oil.

Step 2 :

Add the Small pasta shells to the boiling water and cook for 8 to 10 minutes, until al dente.

Step 3 :

Add the Corn to the pasta and cook for another 2 minutes, until the corn is tender.

Step 4 :

Drain the pasta and corn together in a colander and pour them into a Large mixing bowl. Add the Scallions, Yellow or orange bell pepper, Cherry tomatoes, and Cooked lobster meat, tossing gently to combine. Allow to cool slightly.

Step 5 :

In a Small bowl, whisk together the Mayonnaise, Sour cream, Lemon juice, 2 teaspoons Kosher salt, and 1 teaspoon Black pepper until smooth.

Step 6 :

Pour the mayonnaise mixture over the pasta and mix well to bind the ingredients. Stir in the Fresh dill, 4 teaspoons Kosher salt, and 1 teaspoon Black pepper.

Step 7 :

Cover the bowl with plastic wrap and chill for up to 6 hours to allow the flavors to develop.

Step 8 :

Check the seasonings and serve the Lobster Shell Pasta Salad chilled or at room temperature.

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