Creamy Pasta and Lobster Salad
Refreshing summer salad with creamy dressing, penne pasta, and fresh lobster meat.
Equipment
- Soup Pot
- Mixing bowls
- Salad tosser
- knife
- cutting board
Ingredients
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 2 tablespoon Sriracha
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon red chili pepper flakes
- 4 cups cooked pasta
- 2 cups cooked lobster meat, cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 cup frozen grilled corn, thawed
- 1/2 bunch cilantro, roughly chopped
- 1 sprig mint, roughly chopped
- season with salt and pepper to taste
Instructions
- Make the creamy dressing. In a bowl combine, mayonnaise, sour cream, lime juice, Sriracha, sugar, salt, and pepper. Stir to combine and until it becomes smooth in texture. The consistency should be a little thicker. Set aside.
- In a serving bowl, combine the pasta, creamy dressing, cooked lobster meat, cherry tomatoes, corn, cilantro, mint, salt, and red chili pepper flakes. Toss to coat well. Serve cold.
Notes
- If you're buying the lobster tails, cook them in a pot filled with water and season with salt and pepper. Bring to boil for 2 minutes or until the lobster turned into deep red orangy color. Run them in cold water to stop the cooking process.
- Use kitchen shears to cut the shells and remove the meat, then cut it into bite-sized pieces.
- The grilled frozen corn added an extra layer of flavor to the salad.
- If you're not a big fan of lobster, you can use shrimps or chicken if you like.
- Grilled salmon is great for this salad also.
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