Nicholas Deutmeyer, executive chef at Post 390, whips up this chilled pasta salad teeming with chopped lobster all summer long. It’s a stunner at swanky patio dinner parties, but also casual enough to take on a beach picnic. Making it at home, I prepared the lobster, corn, and bacon in the morning, then chilled it all until it was time to throw the whole thing together.
Makes 4 servings
|2||lobsters, 1½ pounds each|
|1||cob of corn|
|1||quart cooked pasta (any shape is fine — pick your favorite)|
|⅔||cup cherry tomatoes|
|½||cup crispy bacon, broken into pieces|
|Salt and pepper to taste|
1. In a large pot, boil lobsters until bright red and drain. Remove meat and chill.
2. In a separate pot, boil corn for 3 minutes. Drain and cut off of cob and chill.
3. Bring water to a boil and cook pasta. Drain and chill.
4. Cut the cherry tomatoes in half. Cut celery into small dice to fill ⅔ of a cup. Set aside with bacon.
|2||teaspoons Dijon mustard|
|Juice of ½ lemon|
|½||teaspoon Tobasco sauce|
|½||teaspoon Worcestershire sauce|
|2||tablespoons chopped basil|
|1||tablespoon chopped chives|
1. In a large bowl, whisk together the mayonnaise, mustard, lemon juice, Tobasco and Worcestershire sauces. Whisk in the basil and chives.
1. Add all of the salad ingredients together in a large bowl. Toss well in the dressing and season with salt and pepper.