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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Pesto Potato Salad

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This Pesto Potato Salad requires no mayonnaise so it travels well. As a side dish with chicken, pork, or beef it’s perfect. The fresh basil pesto in this Pesto Potato Salad adds so much flavor. The sweet multi-colored bell peppers add a burst of color. A few really good ingredients make this potato salad a winner.

I’m never shy about taking help from the grocery store. You can now find fresh basil pesto in the refrigerated section of your grocery store, where they display the fresh pasta and marinara sauce. This pre-made fresh basil pesto is a huge time saver. Add basil pesto to warm potatoes and they’ll soak up all those delicious flavors.

Mini Sweet Bell Peppers

Mini Sweet Bell Peppers (2)

Red Potatoes

Red Potatoes (3)

Red Potatoes (2)

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Red Onion

Warm Red Potato Salad (2)

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Sweet Basil (2)

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Warm-Red-Potato-Salad

 

 

 

Prep Time: 15 minutes
Cook Time: 10 to 12 minutes (depending on potatoes and size, time may vary slightly)
Total Cook Time: 25 to 27 minutes
Yields: 6 to 8 servings
Equipment: cutting board, chef’s knife, 6-quart stockpot, strainer, large mixing bowl. spatula or a long-handled spoon, plastic wrap.

Ingredients:
2 pounds of red bliss potatoes, quartered (waxy potatoes work best)
1/2 cup finely diced red onion
1 cup of multi-colored mini sweet bell peppers, finely diced (red, yellow, and orange)
1 (7-ounce) container, store-bought fresh basil pesto (found in the refrigerated section)
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
Basil for garnish

Directions:
Wash and scrub the potatoes from any grit. Cut them into large, bite-sized chunks. transfer the potatoes to a large stockpot. Add enough cold water to cover the potatoes by 1-inch.

Bring the water to a simmer over medium-high heat. Adjust the heat to keep the water at a gentle simmer. Add a good sprinkling of Kosher salt. Cook until the potatoes are tender all the way through when pierced with a fork, 10-12 minutes. Exact cooking time depends on the size of your potato chunks and the type of potatoes.

Drain the potatoes, then return them to the same pot they were cooked in. Do not set the pot back on the heat. Let any water that may be on them evaporate from the hot pot, about 1to 2 minutes.

In a large mixing bowl add the diced red onion, diced sweet bell peppers. Next, add the cooked, still very warm, potatoes, Kosher salt, and fresh ground black pepper. Start with half the prepared pesto, using a rubber spatula, toss gently to combine. If more pesto is needed, add an extra tablespoon or two, toss to combine. Garnish with fresh basil.

You can serve my Pesto Potato Salad warm or at room temperature.

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Sweet Italian Sausage And Roasted Vegetables Over Creamy Polenta

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My recipe for Sweet Italian Sausage And Roasted Vegetables Over Creamy Polenta is one that brings bold flavors and comfort food together. Isn’t that really what you want to achieve in any dish? There are three components to this dish. Let me explain/show you how I pull this all together.

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Sweet Italian Sausage (4)

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Sweet Italian Sausage (5)

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Mascarpone Cheese

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Flat Leaf Italian Parsley

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Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Yields: 6 to 8 servings
Equipment: 2 sheet pans, 1 large saucepan, indoor grill pan, grill-pan

Ingredients:
2 packages (10 links) of sweet Italian sausage, grilled and sliced on the bias
1 1/2 cups of chicken stock (or broth), unsalted
2 cups of zucchini, 1-inch dice
1 red bell pepper, seeded and 1-inch dice
1 yellow bell pepper, seeded and 1-inch dice
1 orange bell pepper, seeded and 1-inch dice
1 red onion, diced
5 cloves of garlic, minced
1 tablespoon dried oregano
1 tablespoon Kosher salt
1/2 cup olive oil
1 teaspoon freshly ground black pepper
1/4 cup of Italian flat-leaf parsley, finely chopped
Creamy Polenta (recipe below)

Directions For the Sausage:
In a large saucepan with a tight-fitting lid, add 1 1/2 cups of chicken stock. Using a fork, prick all the sausage links on both sides (3 sets on each side) for faster cooking.  Turn the heat to medium-high, place add the links to the saucepan, and cover. Bring the chicken stock up to a boil, reduce the heat, and simmer, poaching for about 10 minutes, turning them once halfway through the process. Transfer the sausage links onto a plate lined with a paper towel to absorb any excess liquid.

Preheat an indoor grill pan over medium-high heat. Arrange the links placing a grill-press on top. Grill the sausages for 3 to 5 minutes per side. You may need to do this in two batches. Once the links all have nice grill marks, transfer to a cutting board and slice on the bias. Set aside.

Directions:
Preheat oven to 450-degrees F.
Place the vegetables, minced garlic, oregano, and salt and pepper into a large bowl. Toss to combine. Pour the vegetables onto two sheet pans, spread out evenly into one layer ( this way they will roast and not steam!). Roast for 30 to 40 minutes, tossing occasionally until the vegetables are tender and begin to brown.

Adjust oven temperature to 350-degrees F.
Add the slices of grilled Italian sausage, to the pans, with the roasted veggies, and bake for an additional 10 minutes.

Ingredients For Creamy Parmesan Polenta:
3 cups of chicken stock, unsalted
3 cups half-and-half
1 tablespoon of garlic, freshly grated
1 1/2 cups stone-ground cornmeal
1 tablespoon of Kosher salt
2 teaspoons freshly ground black pepper
1/4 cup of Mascarpone cheese, room temperature
1/2 cups Parmesan cheese, freshly grated
3 tablespoons of room temperature unsalted butter, diced

Directions For Creamy Polenta:
Combine the chicken stock, half-and-half, and garlic in a large saucepan. Bring to a boil over high heat. Reduce the heat to a simmer and very slowly add the cornmeal, whisking continuously to make sure there are no lumps.

Switch to a wooden spoon, add 1 tablespoon and 2 teaspoons pepper, and simmer over very low heat for 5 to 10 minutes, stirring constantly, until thick. (cooking time may vary slightly). Make sure to scrape the bottom of the pan thoroughly while stirring. Off the heat add the Mascarpone, Parmesan cheese, and butter. Taste for seasoning.

Transfer all veggies and sausage to a large bowl, add Italian flat-leaf parsley and toss. Serve over hot creamy Polenta. There you have it my Sweet Italian Sausage And Roasted Vegetables Over Creamy Polenta.

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