Ingredients
Units
Scale
- 1 lb. bacon, chopped into 1/2" pieces
- 1/2 cup garlic butter
- 16 oz. lobster meat
- 1/2 lb. elbow macaroni, cooked
- 1/4 cup celery, finely chopped
- 1/4 cup finely chopped red onion
- 12 oz. cherry tomatoes, halved
- 1 cup mayonnaise
- 1 large lemon
- 4 cloves garlic, grated
- 2 Tbsp. finely chopped fresh tarragon
- 2 tsp. kosher salt
- 1 tsp. Hot Under The Kilt Acadian Cajun seasoning
- 1 tsp. freshly ground black pepper
Instructions
- Start by heating a large pot over medium heat. Add the chopped bacon and cook, stirring occasionally, until it becomes crispy and the fat has been rendered, about 5 to 7 minutes. Once done, use a slotted spoon to transfer the bacon to a large mixing bowl.
- Lower the heat to low and stir in the garlic butter into the bacon grease. Allow the butter to melt, then add the juice from half of the lemon. Next, add the lobster meat, stirring occasionally, and cook for about 4 to 6 minutes until the lobster is firm and cooked through. Once done, use a slotted spoon to transfer the lobster into the bowl with the bacon.
- While the lobster and bacon are cooling, add the celery, red onion, halved cherry tomatoes, mayonnaise, the remaining lemon juice, grated garlic, chopped tarragon, kosher salt, Hot Under The Kilt Acadian Cajun seasoning, and freshly ground black pepper into the same bowl.
- Add the cooked elbow macaroni to the bowl and toss everything together until well combined, ensuring all the ingredients are evenly coated with the dressing.
- Cover the bowl and refrigerate the salad for at least 2 hours to allow the flavors to meld together. Serve chilled and enjoy this rich, flavorful lobster bacon macaroni salad
- Category: entrees, salads, pasta, seafood, lobster, recipes