Ingredients
Scale
- 1 pound bacon (chopped)
- 1 cup 2 sticks butter
- 16 ounces lobster meat (tail or claw, chopped)
- 4 cups water
- 1/2 pound elbow macaroni or penne
- 2 large celery stalks (finely chopped)
- 1 medium red onion (finely chopped)
- 12 ounces cherry tomatoes (halved)
- 1 cup mayonnaise
- Juice of 1 large lemon (about 1/4 cup)
- 4 cloves garlic (grated)
- 2 tablespoons finely chopped fresh tarragon
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Step 1: Cook the chopped bacon in a large pot over medium heat until crispy, about 5 to 7 minutes. Transfer the bacon to a large bowl using a slotted spoon.
- Step 2: Reduce the heat to low and stir the butter into the bacon grease until melted. Add the lobster and cook until firm, about 4 to 6 minutes. Transfer the lobster to the bowl with the bacon using a slotted spoon.
- Step 3: Bring the water in the pot to a boil and cook the pasta according to package instructions.
- Step 4: In the bowl with the lobster mixture, add the celery, onion, tomatoes, mayonnaise, lemon juice, garlic, tarragon, salt, and pepper. Stir until well combined.
- Step 5: Drain the pasta and let it cool slightly. Add the pasta to the bowl and toss to combine.
- Step 6: Serve the pasta salad warm, or chill it in the refrigerator for 2 hours before serving.