Lobster Roll Pasta Salad
Rating
Pasta salad just got a fancy new upgrade. Buttery lobster and crispy bacon?! You're about to be as obsessed as we are.
Ingredients
- 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
Instructions
- 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.
- 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.
- Add water to remaining grease and butter in saucepan and bring to a boil. Cook pasta according to package instructions.
- Meanwhile, add celery, onion, tomatoes, mayonnaise, lemon juice, garlic, tarragon, salt, and black pepper to bowl with lobster mixture. Stir until thoroughly combined.
- Drain pasta and let cool slightly. Add pasta to bowl and toss to combine.
- Serve pasta salad warm, or cover bowl with plastic wrap and chill 2 hours before serving.
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