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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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You will need two 1 1/4 lb. lobsters to produce 2 cups lobster meat. Ingredients:
6 ounces orecchiette or 6 ounces shell pasta |
2 cups cooked lobster meat, cut into bite-sized chunks |
1 cup diced celery |
1/2 cup thinly sliced green onion, including tender green tops |
2 tablespoons chopped fresh tarragon (or 2 t. dried tarragon, crumbled) |
3/4 cup mayonnaise |
salt |
fresh ground black pepper |
1 tablespoon tarragon vinegar |
Directions:
1. Cook the pasta per package directions for al dente.
2. Drain in a colander and rinse briefly under cold running water; shake colander gently to drain; set aside.
3. To make the dressing: in a small bowl, whisk the mayonnaise, salt, and pepper together; whisk in the vinegar; set aside.
4. Place the drained pasta in a large bowl; add in the lobster, celery, green onions, and tarragon; toss gently to mix.
5. Pour the dressing over the mixture; toss gently but thoroughly to mix.
6. Cover and refrigerate at least 2 hours and up to 8 hours.
7. If you refrigerate the salad for 8 hours or more, you may want to add a small amount of mayonnaise as the pasta will absorb the dressing over a long period of time.
8. Serve chilled.
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