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Pasta salads have always been at the center of our summer BBQs and picnics, and for good reason: It pairs perfectly with grilled favorites like hot dogs, hamburgers, and even BBQ ribs; it’s make-ahead friendly and can be served warm or cold; and the spontaneous mix-in options and simple mayo-based dressing mean it’s the BEST last-minute summer side dish for impromptu celebrations.
We’re reimagining the classic macaroni salad here by adding buttery lobster meat and crispy bacon that pair perfectly with the tangy, creamy dressing. Think of this like the elevated version of your favorite BLT sandwich or lobster roll, made potluck-friendly. It’s fancy enough (thanks, lobster!) for a romantic outdoor meal, but classic enough to bring to any summer activity. Feel free to swap in your favorite pasta (farfalle could be nice), or to use whatever veggies you’ve got kicking around in your fridge (cucumbers instead of celery, shallots instead of red onion, etc.).
While many pasta salads will last up to 5 days in an airtight container in the fridge, due to the perishable nature of the lobster in this one, it’s best to enjoy this within 2 days of making it.
Made this? Let us know how it went in the comments below.
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- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 30 mins
- Cook Time:
- 20 mins
- Total Time:
- 50 mins
- Cal/Serv:
- 1593
Ingredients
- 1 lb.
bacon, chopped into 1/2" pieces
- 1 c.
(2 sticks) butter
- 16 oz.
lobster meat (tail or claw), chopped
- 4 c.
water
- 1/2 lb.
elbow macaroni or penne
- 2
large celery stalks, finely chopped
- 1
medium red onion, finely chopped
- 12 oz.
cherry tomatoes, halved
- 1 c.
mayonnaise
- 1
large lemon, juiced (about 1/4 cup)
- 4
cloves garlic, grated
- 2 tbsp.
finely chopped fresh tarragon
- 2 tsp.
kosher salt
- 1 tsp.
freshly ground black pepper
- Nutrition Information
- Per Serving (Serves 6)
- Calories1062 Fat90 gSaturated fat33 gTrans fat0 gCholesterol242 mgSodium1241 mgCarbohydrates32 gFiber3 gSugar4 gProtein29 gVitamin D0 mcgCalcium125 mgIron2 mgPotassium660 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a large pot over medium heat, cook bacon, stirring occasionally, until crispy and fat has been rendered, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a large bowl.
- Step 2Reduce heat to low. Stir butter into bacon grease and cook until butter has melted. Add lobster and cook, stirring occasionally, until cooked through and firm, 4 to 6 minutes. Using slotted spoon, transfer lobster to bowl with bacon.
- Step 3Add water to remaining grease and butter in saucepan and bring to a boil. Cook pasta according to package instructions.
- Step 4Meanwhile, add celery, onion, tomatoes, mayonnaise, lemon juice, garlic, tarragon, salt, and black pepper to bowl with lobster mixture. Stir until thoroughly combined.
- Step 5Drain pasta and let cool slightly. Add pasta to bowl and toss to combine.
- Step 6Serve pasta salad warm, or cover bowl with plastic wrap and chill 2 hours before serving.
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