Ingredients
| 1 lb | lobster meat, cooked (tail or claw) | |
| ¼ cup | butter | |
| 8 oz | Pastene Italian Trivella | |
| 2 | large celery stalks, finely chopped | |
| 1 | medium red onion, finely chopped | |
| 12 oz | cherry tomatoes, halved | |
| ½ cup | mayonnaise | |
| 1 | large lemon, juiced (about 1/4 cup) | |
| 2 tsp | Pastene Minced Garlic | |
| 2 Tbsp | fresh tarragon, finely chopped | |
| 2 tsp | kosher salt | |
| 1 tsp | freshly ground black pepper |
Directions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and run under cold water. Set aside.
- Chop the lobster into 1 inch pieces and saute in butter for 2 to 3 minutes to evenly coat. Set aside to cool.
- Add all remaining ingredients into the mixing bowl.
- Toss together lobster, pasta and all other ingredients and serve chilled.
