Lobster Roll Pasta Salad

Lobster Roll Pasta Salad


Pasta salad just got a fancy new upgrade. Buttery lobster and crispy bacon?! You're about to be as obsessed as we are.
  • 1 lb. bacon, chopped into ½" pieces
  • 1 c. (2 sticks) butter
  • 16 oz. lobster meat (tail or claw), chopped
  • 4 c. water
  • ½ lb. elbow macaroni or penne
  • 2 large celery stalks, finely chopped
  • 1 medium red onion, finely chopped
  • 12 oz. cherry tomatoes, halved
  • 1 c. mayonnaise
  • 1 large lemon, juiced (about ¼ cup)
  • 4 cloves garlic, grated
  • 2 tbsp. finely chopped fresh tarragon
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  1. In a large pot over medium heat, cook bacon, stirring occasionally, until crispy and fat has been rendered, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a large bowl.
  2. Reduce heat to low. Stir butter into bacon grease and cook until butter has melted. Add lobster and cook, stirring occasionally, until cooked through and firm, 4 to 6 minutes. Using slotted spoon, transfer lobster to bowl with bacon.
  3. Add water to remaining grease and butter in saucepan and bring to a boil. Cook pasta according to package instructions.
  4. Meanwhile, add celery, onion, tomatoes, mayonnaise, lemon juice, garlic, tarragon, salt, and black pepper to bowl with lobster mixture. Stir until thoroughly combined.
  5. Drain pasta and let cool slightly. Add pasta to bowl and toss to combine.
  6. Serve pasta salad warm, or cover bowl with plastic wrap and chill 2 hours before serving.

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