Hanxter

Lobster And Corn Pasta Salad With Citrus Vinaigrette

to serve this right double the vinaigrette and toss half with the green to make a bed for the pasta

4 cups cooked bowtie pasta - 3 cups dry
3 cups cooked coarsley chopped lobster meat (if you have accesss to fresh lobster and do it yourself - it's worth the time to pick the bodies)
2 cups fresh corn kernals - about 4 ears
1/2 cup chopped roasted red bell peppers
1/2 cup chopped green onions - scallions work great with this

the vinaigrette

1 tbls chopped fresh mint
1 tbsp chopped fresh basil - if not, half dried - crushed in your palms to bring the flavor out
2 tsp orange zest - you know, grated peel
2 tbsp extra virgin olive oil

large serving bowl, combine pasta, lobster, corn, peppers and onion

whisk the remaining ingrediants in a small bowl and toss with the lobster/pasta

cover and chill 4 hours - lets the corn "cook" in the vinaigrette

serves 6 - 8

serve with a nice white sauvignon and fresh crusty bread