Lobster and Shells

• Kosher salt
• 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

1. Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil.
2. Add the pasta and cook it for 8 to 10 minutes, until al dente.
3. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender.
4. Drain the pasta and corn together in a colander and pour them into a large mixing bowl.
5. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine.
6. Allow to cool slightly.
7. In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth.
8. Pour over the pasta and mix well to bind the ingredients.
9. Stir in the dill.
10. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop.
11. Check the seasonings and serve chilled or at room temperature.

kosher salt, olive oil, pasta shells, kernels, scallions, orange bell peppers, tomatoes, lobster meat, mayonnaise, sour cream, freshly squeezed lemon juice, freshly ground black pepper, dill

Taken from www.foodnetwork.com/recipes/ina-garten/lobster-and-shells-recipe.html (may not work)