Lobster Salad


½ pound large elbow macaroni

1 cup chopped celery

1 cup chopped cucumber

1 cup red or green pepper

½ cup chopped green onion

1 tablespoon chili garlic sauce

½ to 1 cup mayonnaise, miracle whip or what I used a yogurt, blue cheese dressing (healthier choice)

3 small lobster tails – split underside with a sharp kitchen scissors for easier removal of meat

Kosher salt

Fresh black pepper


In a large pot of boiling, salted water cook the pasta to al dente. Strain with cold water.

While the pasta is cooking, chop celery, cucumber, pepper and green onion. Place in large bowl. Add noodles. Mix in chili garlic sauce and your choice of dressings. Place in refrigerator to cool.

In a large pot of boiling, salted water cook the lobster tails for 5 minutes. Rinse with cold water. Chill until you can remove the meat from the tails. Using a kitchen scissors, cut meat into large chunks. Add to the chilled noodles, veggies and dressing. Chill

Serves 3 to 6

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