Tuesday, October 07, 2008

Pasta and Lobster Salad

We started by making a dressing consisting of 1/3C olive oil, 2 cloves of minced garlic and 2T chopped fresh basil.  Allow the mixture to sit for an hour before dressing the salad.  Cook the pasta according to the package directions and drain.  We used about 1/3 lb. of penna for 2 generous servings.  Dice one whole lobster and mix it with 1/4C diced celery, 1/4C diced cucumber, 1/4C diced bell pepper, and 1 diced scallion.  Salt and pepper to taste.  Mix with the pasta and dressing while the pasta is still warm.  Chill the salad and serve with sliced tomatoes, a crusty bread and a chilled dry white wine.  An especially nice summer salad.

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