Lobster Roll Pasta Salad
Description
This is the perfect summer dish that everyone will enjoy. It's the classic New England lobster roll turned into a pasta salad.
Ingredients
2 lobster tails (about 1 1/2 lb. before cooking, or about 1 1/2 c. chopped lobster meat)
1/2 lb. dry Cavatappi or medium shell pasta
1 c. mayonnaise
1 T. freshly squeezed lemon juice
1 1/2 t. Old Bay seasoning, or to taste
1/2 t. salt
1/2 c. celery, minced
1/2 c. red onion, minced
lemon wedges, for serving
2 T. chopped fresh chives, plus more for garnish
Directions
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Bring a pot of well salted water to a boil. When the water is boiling, add the lobster tails; set a timer to 10 minutes, but don't wait for the water to return to a boil before setting the timer. After ten minutes, the lobster tails should be curled, and a bright red and the internal temperature should read 140 degrees F. Remove; let cool.
When the tails have cooled a little, use kitchen shears to snip the shells open along the under side. Pull apart the shells; remove the meat; give the meat a rough chop, making sure any bits of stray shell from the meat are removed.
Meanwhile, cook the pasta in well salted water just until al dente. (This step could be done in advance if preferred.) While the pasta is cooking, whisk together the mayonnaise, lemon juice, Old Bay seasoning, and salt, adjusting to taste. Chill in the refrigerator.
Drain pasta; toss with 1-2 T. dressing while still warm. Allow it to fully cool in the refrigerator before assembling the remaining the salad.
In a large bowl, toss together the pasta, lobster meat, celery, onion, and the remaining dressing. Refrigerate for several hours.
Serve chilled with lemon wedges and a garnish of freshly chopped chives.
6 servings.
*Lobster pasta salad should be eaten within a couple of days.