|1 lb||lobster meat, cooked (tail or claw)|
|8 oz||Pastene Italian Trivella|
|2||large celery stalks, finely chopped|
|1||medium red onion, finely chopped|
|12 oz||cherry tomatoes, halved|
|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|
- 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.