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Suggest a better descriptionBring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 305 | ||
Calories from Fat: 110 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 76.7mg | 24 % | |
Sodium 2051.9mg | 71 % | |
Potassium 460.8mg | 12 % | |
Total Carbohydrate 32.1g | 9 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 29.9g | ||
Protein 17.9g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 305
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