Lobster Roll Pasta Salad
"This recipe check two boxes: a new way to eat pasta salad and an excuse to have lobster rolls-- two things I'm always in the market for. To give the creamy, cool pasta salad a little bit of crunch, which most pasta salads tend to lack, I top it off with some crush salt and vinegar chips. Next time you attend a picnic or BBQ, don't bring just another pasta salad, bring this pasta "
¾ lb. short-cut pasta (I like using medium sized shells)
1 cup mayonnaise
½ cup sour cream
Juice and zest of a lemon
1 teaspoon salt
½ teaspoon black pepper
½ cup minced celery, plus some leaves for garnish
¼ cup minced chives, plus more for garnish
2 tablespoons finely chopped dill
½ lb. lobster meat, chopped into big pieces
1 small bag (about 1 ½ ounces) salt and vinegar flavored potato chips, crushed
Bring a large pot of water to a boil. Salt liberally and add the pasta. Cook to al dente and then drain and reserve.
In a large bowl, whisk together mayonnaise, sour cream, lemon zest, lemon juice, salt and pepper. Stir in celery, chives, dill and lobster. Add in the pasta and toss to coat. Place into a food storage container and refrigerate until ready to serve.
To serve, put the lobster salad into a serving bowl and top with celery leaves, chives and crushed chips.