Dilled Lobster Tortelloni Salad
Serves 2
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Ingredients
16 (1 / 2 lb.) cooked and cooled Joseph's Tortelloni (#22223)
1 / 4 c. mayonnaise
1 Tbsp. sour cream
3 Tbsp. fresh chopped dill
2 scallions, finely chopped
1 Tbsp. fresh lemon juice
2 tsp. horseradish, drained
1 / 2 c. finely chopped celery
1 bunch mache or watercress
1 firm ripe avocado, cut into slices and brushed with lemon juice
1 / 4 lb. cooked lobster meat
Method
1. Cook the tortelloni in salted boiling water for 2 to 2.5 minutes. Drain and rinse under cold water. Drain well, set aside.
2. In a bowl, whisk together mayonnaise, sour cream, dill, scallions, lemon juice, horseradish.
3. Toss pasta with mayonnaise mixture, add celery, and stir to combine.
4. Serve on a bed of mache or watercress, surround with avocado slices, garnish with lobster claws, lemon slices, and a pinch of chopped scallions and dill.
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