Lobster Pasta Salad with Tarragon Dressing
Description
This pasta salad is not your ordinary pasta salad. It has lobster, a pasta of your choice, celery and green onion. It is dressed with a tarragon vinegar dressing with a little bit of mayo and is seasoned to taste.
Ingredients
6 oz. orecchiette, shell or elbow pasta
2 c. cooked lobster meat, cut into bite-sized chunks
1 c. diced celery
1⁄2 c. thinly sliced green onion, including tender green tops
2 T. chopped fresh tarragon or 2 t. dried, crumbled
squeeze of fresh lemon juice
Dressing:
3⁄4 c. mayonnaise
salt, to taste
freshly ground black pepper, to taste
1 T. tarragon vinegar
lemon slices, for garnish
Directions
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Cook pasta al dente per package directions.
Drain cooked pasta; rinse briefly under cold running water; shake colander gently to drain; set aside.
Dressing:
In a small bowl, whisk mayonnaise, salt, and pepper together; whisk in the vinegar; set aside.
Place the drained pasta in a large bowl; add in the lobster, celery, green onions, lemon juice and tarragon; toss gently to mix.
Pour the dressing over the mixture; toss gently but thoroughly to mix.
Cover; refrigerate at least 2 hours to 8 hours.
If refrigerating the salad for 8 hours or more, add a small amount of mayonnaise. The pasta will absorb the dressing over a long period of time and may get a little dry.
Serve chilled. Garnish with lemon slices.
** Two 1 1/4 lb. lobsters are needed to produce 2 cups of lobster meat.
Serves 4-6.