Lobster Pasta Salad

You will need two 1 1/4 lb. lobsters to produce 2 cups lobster meat.

• Ready In: 30 mins
• Serves: 4-6

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)

• Dressing

• 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.