Lobster Pasta Salad

Ingredients

• 6 ounces orecchiette or 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. 1

   Cook the pasta per package directions for al dente.

2. 2

   Drain in a colander and rinse briefly under cold running water; shake colander gently to drain; set aside.

3. 3

   To make the dressing: in a small bowl, whisk the mayonnaise, salt, and pepper together; whisk in the vinegar; set aside.

4. 4

   Place the drained pasta in a large bowl; add in the lobster, celery, green onions, and tarragon; toss gently to mix.

5. 5

   Pour the dressing over the mixture; toss gently but thoroughly to mix.

6. 6

   Cover and refrigerate at least 2 hours and up to 8 hours.

7. 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. 8

   Serve chilled.