This lobster macaroni salad is dressed quite simply (and perfectly) with mayonnaise, a little lemon juice, and a few herbs. The salad is versatile, but try to avoid stronger ingredients—e.g., onions or bell pepper—that might overwhelm the delicate flavor of the lobster. A small amount of shredded carrot or summer squash can add color and texture to the dish without overpowering the main ingredient.
The salad would make an elegant addition to a special luncheon or dinner, or make it to simply celebrate the season with your family. It's the perfect supper salad for a hot summer evening or great for a twist on the macaroni salad barbecue classic. Add some fresh sliced tomatoes and cucumbers and serve it with a dry white wine. Chardonnay, Gewurztraminer, and Pinot Grigio are all good choices.
For a seafood macaroni salad, make it with cooked shrimp, crabmeat, or a combination of shellfish.
- 8 ounces elbow macaroni
- 1 to 1 1/2 cups dicedcooked lobster meat, or about 8 to 12 ounces*
- 1 cup thinly sliced celery
- 3/4 cup to 1 cup mayonnaise, or to taste
- 2 teaspoons lemon juice
- 1 tablespoon snipped fresh chives or chopped fresh dill
- Dash salt, or to taste
- Dash pepper, or to taste
- Optional: Lettuce leaves, for serving
- Cook the macaroni in boiling salted water following package directions. Drain and let cool thoroughly.
- In a large bowl, combine the macaroni, lobster, and celery. Add 3/4 cup of mayonnaise, lemon juice, and the snipped chives or dill. Toss to blend. Add more mayonnaise to moisten, if desired.
- Taste and add salt and freshly ground black pepper, as needed.
- Cover and chill until serving time.
- Just before serving time, line a serving bowl with lettuce. Spoon the lobster macaroni salad into the lettuce-lined bowl.
*Three to four 1 pound lobsters should yield about 12 ounces of meat.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||3 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||1 g|