Pasta with Lobster Cream Sauce (Nova Scotian)

Seafood, cream and pasta are a most delightful combination. They also happen to be plentiful in the Maritimes, making this a local favourite dish.

½ cup extra-virgin olive oil (125 mL)
½ cup sour cream (125 mL)
¼ cup lemon juice, freshly squeezed (50 mL)
½ cup fresh dill, chopped (125 mL)
1 clove garlic, crushed
2 cups lobster meat, cooked and chopped (500 mL)
1 cup ripe tomato, chopped (250 mL)
2 Tbsp. green onion, finely chopped (25 mL)
1 tsp. black pepper, freshly ground (5 mL)
8 oz dry fusilli or other type pasta (250 g)

In a medium sized bowl, combine olive oil, sour cream, lemon juice, dill and garlic. Whisk until well blended. Add lobster meat, diced tomato, green onion and pepper. Toss until well mixed. Cover and refrigerate for 1 hour to blend flavours.

Cook pasta in salted boiling water until tender (about 8-10 minutes). Drain the pasta and rinse with cold water to stop the cooking process. Drain and cool.

Add pasta to lobster mixture. Toss well. Cover and refrigerate for at least 1 hour before serving.

Makes 4 servings.