This Lobster Salad recipe can be used by itself without the pasta and served on a buttered toasted roll with potato chips and a pickle on the side, on slider buns, on top of a greens salad or with crackers as an appetizer.  It can be stored in an air tight container in the fridge up to 5 days.

Ingredients:

4 Lobster tails 4-5 oz. each

Extra virgin olive oil

garlic powder

1/2 pound chickpea pasta (or any other pasta of choice)

2 stalks celery chopped (about 1/2 cup)

scallion bunch chopped (about 1/4 cup)

2 tablespoons red onion finely chopped

parsley bunch roughly chopped (about 1/4 cup)

fresh dill bunch roughly chopped (about 2 tablespoons)

3-4 tablespoons good mayonnaise

juice of 2 lemons

fresh ground black pepper to taste

1/2 cup cherry tomatoes sliced in half

Preheat oven to 350 F.  Slice down the center of each lobster tail with a sharp knife and split crack the tails so meat is exposed.  Place each tail on a sheet of aluminum foil.  Season with garlic powder, black pepper, a squeeze of lemon and a drizzle of olive oil.  Wrap each tail with the foil slightly loose giving a little room to steam within the foil packet.  Place on a baking sheet and bake for 25 minutes until lobster is pink and tender.

While the lobster cooks prepare the pasta.  Bring pot of salted water to a boil.  Add the pasta and let cook until tender and slightly al dente.  Drain a toss with a little olive oil to prevent it from sticking together.  Set aside to cool.

Remove the lobster from the oven and set aside to cool.  If you like the claw meat  and prefer a full steamed lobster follow the same steps as the preparing the tails except reduce the cooking time to 15 minutes.  Once the lobster is cooled remove as much meat from the shell as possible using a claw crackers or a nut cracker if necessary and add to a large bowl.

Break up the lobster meat leaving some large chunks.  Add the celery, scallions, red onion, parsley, dill, lemon juice and mayo and combine well.  Season with ground black pepper.  Stir in pasta and season with sea salt.  Add the cherry tomatoes as desired and serve.  Serves 4