Let's Dish With Linda Lou

Where You Taste The Love

Pasta Salad With Lobster And Grilled Corn

Seafood Pasta Salad

Remember my post on How To Cook And Open A Lobster? This dish is going to require quite a bit of sweet lobster meat for my Pasta Salad With Lobster And Grilled Corn.

Opening a lobster for some can be a little intimidating but I’ve made it as easy as possible in my post. If you’re able to get a hold of lobster meat already prepared, by all means, feel free to use it in this recipe.

This recipe is perfect for summer and uses my Lemon Vinaigrette which pairs perfectly with this salad. I’ve provided a link for my Lemon Vinaigrette at the bottom of this post.

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Mini Sweet Bell Peppers

Red Onion

Flat Leaf Italian Parsley

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Red Onion, Mini Sweet Pepper, Italian flat-leaf Parsley

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Cooked Lobster

Cooked Lobster

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Seafood Pasta Salad (2)

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Seafood Pasta Salad

 

 

Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 31 minutes
Yields: 4 to 6 servings
Equipment: indoor grill-pan, 1 (6-quart) saucepot, colander, bundt pan, chef’s knife, paring knife, large mixing bowl, Microplane, silicone brush

Ingredients:
1 1/2 pounds of lobster meat, cooked and cooled, diced into bite-size pieces (1 (2-pound) lobster)
5 ears of sweet corn, grilled, kernels removed (approx.2 1/2 cups)
1/4 cup of Canola oil
1/2 pint of red grape tomatoes, halved
1/2 pint of yellow grape tomatoes, halved
1 cup of edamame, shelled
1 pound (16 ounces) of corkscrew pasta, cooked drained and cooled completely
1/4 cup of red onion, finely diced
1 mini sweet red pepper, seeded and finely minced
1 lemon, zested
2 Hass avocados, pits and flesh removed, diced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup of Italian flat-leaf parsley, finely chopped
1/2 cup of Lemon Vinaigrette

Directions:
Start by cooking the lobster in advance. Instructions can be found on my link below for directions. Once the lobster is fully cooked, allow to cool, remove the lobster meat from the tail and claws, then chop into bite-size pieces. Transfer to a bowl and refrigerate.

While the lobster is cooking, prep the mini sweet red pepper, onion, and Italian flat-leaf parsley. Transfer to a large mixing bowl. Halve the grape tomatoes add those to the bowl and the edamame.

Pour Canola oil into a small measuring cup. Using a silicone brush, brush each of the ears of corn with Canola oil. On a preheated indoor grill pan over medium heat, place the arrange the ears of corn on the grill. Allow the corn to cook for 3 minutes on each side until slightly brown. You’ll notice the corn will start to produce beautiful charred marks which adds a smokey flavor without a lot of effort. The total process should take about 9 minutes.

Using a bundt pan, stand the one ear of corn of the center, as seen above, and remove the kernels. Repeat the process until all the kernels have been removed from each ear of corn. Discard the cobs. Add to the large mixing bowl with the rest of the ingredients.

In the meantime, have a large saucepot of boiling salted water on the stove. Drop the pasta and give it a good stir. Cook between 8 to 12 minutes. Taste the pasta after 8 minutes of cooking to be safe. You’re looking for the pasta to be al dente. Once al dente, drain into a colander, run under cold water until the pasta has cooled completely and does not clump together.

Add the grilled corn kernels, chilled lobster, lemon zest, and pasta to the mixing bowl containing the other ingredients. Stir to combine. Finally, add the diced avocado, gently stir to combine, not to smash the diced avocado. You want it to keep its integrity.

Start by adding 1/2 a cup of my Lemon Vinaigrette (add more if needed) to the bowl. Using a large rubber spatula, fold in the dressing coating all the ingredients with this super flavorful dressing.

Ladle a good helping of my Pasta Salad With Lobster And Grilled Corn into a porcelain serving bowl. Serve immediately.

Great Tips For Artisanal Bread, Corn On The Cob, And Everything Strawberry

Balsamic, Cilantro-Lime, And Lemon Vinaigrette

How To Cook And Open A Lobster

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Great Tips For Artisanal Bread, Corn On The Cob, And Everything Strawberry

Artisinal Bread Basket

These are a few of my Great Tips For Artisanal Bread, Corn On The Cob, And Everything Strawberry.

Everyone that knows me, knows there are a couple of things I love. Artisanal loaves of bread and strawberries. Not only do I love to eat them, but they are also in full display in my home.

On any given day I’ll buy artisan bread and I know it wouldn’t take me long to use them in different recipes, so I could easily devour them. Truth is, I can really get carried away, and I need to cut back.

I had this idea where if I could immortalize them, maybe, just maybe, that would make it easier for me not to rush out and buy a loaf all the time.

I ended up drying them out in the oven, turning them into giant croutons. I baked them off on a really low temperature (175 degrees F) for about 3 to 4 hours. I let them cool overnight, then varnished each one of the loaves along with a couple of croissants.

Now, I can just admire them any time I want, and not have to worry about the weight gain that would certainly be inevitable. Turns out, it became a lifelike breadbasket that makes a beautiful centerpiece for any table.

How about this one? You know what a pain it is when you want to remove the corn kernels from the cob. Here’s a great tip.

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I love adding grilled corn to different dishes. It’s the task of removing the corn kernels that really disturbs me. They fly all over the place. They’re all over the cutting board, on the counter, and on the floor. It’s a battle keeping more than you seem to lose.

Take a Bundt pan or an Angel food cake pan, both shown in the pictures above, set the base of cob into the hole. Hold the top of the cob with one hand, using a sharp chef’s knife, slice off the kernels. I promise those kernels will all fall right into the cake pan. VOILA!

I do have one more short story. When I first moved out on my own, my grandmother gave me a strawberry canister set for my kitchen. Well, just like most girls, I thought I’d keep that theme going and stick with all things strawberry

I was 19 years old then, now I’m in my 50’s, and I think my strawberry themed kitchen now looks more like the store you see in every Cracker Barrel.

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Hutch

You know what? There’s a story and a memory behind everything in your home.

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Confetti Corn

Confetti Sweet Shoepeg Corn (1)

White corn and shoepeg corn are my favorite. Don’t get me wrong, I like yellow corn, but if I had to choose it’s always the white variety. My Confetti Corn is so colorful it looks like a party on your plate.

If I can find fresh white corn on the cob because I would definitely grill the corn first to add a hint of smokiness to this dish. If corn on the cob isn’t in season, frozen shoepeg corn is my “go-to” for this dish. Confetti Corn is super delicious.

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Confetti Sweet Shoepeg Corn (2)

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Red Onion

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Sweet Basil (2)

fresh basil

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Prep Time: 5 minutes
Cooking Time: 7 minutes
Grilling Time: 30 minutes
Total Time: 12 minutes, for grilling 37 minutes
Yields: 4 servings
Equipment: 1 (12-inch) cast-iron skillet, indoor grill pan, bundt pan, chef’s knife

Ingredients:
2 tablespoons of butter, unsalted
1 tablespoon of olive oil
2 (10-ounce) packages of thawed frozen shoepeg corn (substitute 6 corn on the cob, grilled)
1/4 cup green pepper, seeded, 1/4-inch dice
1/4 cup of orange bell pepper, seeded, 1/4-inch dice
1/4 cup of red bell pepper, seeded, 1/4-inch dice
1/4 cup yellow bell pepper, seeded, 1/4-inch dice
1/4 cup of red onion, 1/4-inch dice
1/4 cup of fresh basil leaves, chiffonade
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Directions:
In a cast-iron skillet, melt butter and olive oil over medium-high heat, swish to coat the pan. Add all the diced vegetables, Kosher salt, and fresh ground black pepper. Cook for 3 to 5 minutes, or until vegetables soften. Add the corn in just to warm through, stirring everything together for another 2 minutes. Turn the heat off, then add in the fresh chiffonade basil leaves, toss to combine. Pour into a serving bowl.

Serve hot or at room temperature.

Directions For Grilling Corn:
Note: Add 30 minutes to cooking time.
If using an indoor grill pan start by heating the grill over medium heat. Brush the ears with a little Canola oil first before setting them on the grill. Grill the corn allowing all sides to get those nice grill marks rotating every 5 to 6 minutes. The entire process will take around 30 to 35 minutes. Next, let them cool down a bit before trying to handle them to remove the kernels. Transfer the corn on the cob to a bundt pan (as seen above) shaving the kernels off each cob. Set aside until your ready to add them with the rest of the veggies.

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