Cooking with lobster makes me feel indulgent. It’s a pretty pricey ingredient and anytime I make a lobster dish that doesn’t clearly showcase the lobster as the main star of the dish, I feel sassy and impudent, like a spoiled brat. “I *know* it’s lobster, but I’m going to nonchalantly toss it into a salad, just because I can.” 🙂
The cool thing about this recipe is that the lobster is definitely the star even though it shares the plate with pasta shells, corn, yellow bell pepper, tomatoes and a delicious mayo/sour cream/lemon dressing. The lobster elevates this salad to a whole new level.
Make it now.
As I was cleaning the lobsters and the yummy smells surrounded me, I just wanted to pack my bags and hightail it to the Maritimes for more! 🙂