Lighthouse Lobster Pasta

By oakleyj

The combination of cold lobster and pasta with a light dressing makes for a great summer lunch or light one-dish supper meal.

Ingredients

• 1/2 cup olive oil (125 mL)
• 1/2 cup sour cream (125 mL)
• 1/4 cup lemon juice (50 mL)
• 1/2 cup fresh dill, chopped (125 mL)
• 1 garlic clove, crushed
• 2 cups lobster meat, cooked & chopped (500 mL)
• or 1 tin (11.3 oz/312 mL) frozen lobster meat
• 1 cup ripe tomato, chopped (250 mL)
• 2 tbsp green onion, finely chopped (25 mL)
• 1 tsp freshly ground black pepper (5 mL)
• 8 oz dry fusilli (250 g)

Details

Servings 4
Adapted from tasteofnovascotia.com

Preparation

Step 1

In a medium-sized bowl, combine olive oil, sour cream, lemon juice, dill and garlic. Whisk until well blended. Add lobster meat, diced tomato, green onion and pepper. Toss until well mixed. Cover and refrigerate for 1 hour to blend flavors.

Cook pasta in salted boiling water until tender (about 8 to 10 minutes). Drain the pasta and rinse with cold water to stop the cooking process. Drain and cool.

Add pasta to lobster mixture. Toss well. Cover and refrigerate for at least 1 hour before serving.