from The Prince Edward Island Cookbook
Lobster “feeds” are a favourite way to welcome visitors to the Island. This is a more economical way to serve this Atlantic delicacy.
Ingredients
2 cups dried pasta (macaroni, bowtie, or spirals)
2 lobsters, cooked, shelled and chopped roughly OR
1 can of frozen lobster
14 ounce (425 g) can of artichoke hearts, drained and quartered
2 tomatoes, cut in wedges
Dressing:
¾ cup mayonnaise
½ cup plain yogurt
2 tablespoons tarragon vinegar
2 tablespoons chopped fresh tarragon leaves or 2 tsp dried tarragon
¼ cup chopped fresh chives
¼ cup chopped fresh parsley
2 tablespoons capers, drained and chopped finely (optional)
Salt and freshly ground black pepper
Directions
Cook the pasta according to package directions. Drain and rinse under cold water and drain again thoroughly. Transfer to a large serving bowl.
Add the lobster, artichoke hearts and tomatoes.
Combine the dressing ingredients in a small bowl and blend thoroughly. Add to the pasta and lobster and mix gently. Refrigerate for several hours or, preferably, overnight. Serve cold.
Nada’s Tips & Tricks: Lobster too expensive or can’t find fresh lobster? Try other seafood as they become available. Of course, the fresher the better but then we don’t all live in a beautiful oceanside province. Sigh!
Reprinted with permission from Nimbus Publishing. Copyright © 2023, Joane Sutton. Available to order wherever books are sold. https://nimbus.ca/store/the-prince-edward-island-cookbook.html
