Ingredients

1 lb. bacon, chopped into 1/2" pieces

1 c. (2 sticks) butter

16 oz. lobster meat (tail or claw), chopped

4 c. water

1/2 lb. elbow macaroni or penne

2 large celery stalks, finely chopped

1 medium red onion, finely chopped

12 oz. cherry tomatoes, halved

1 c. mayonnaise

1 large lemon, juiced (about 1/4 cup)

4 cloves garlic, grated

2 tbsp. finely chopped fresh tarragon 

2 tsp. kosher salt 

1 tsp. freshly ground black pepper 

Preparation

Step 1In a large pot over medium heat, cook bacon, stirring occasionally, until crispy and fat has been rendered, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a large bowl. Step 2Reduce heat to low. Stir butter into bacon grease and cook until butter has melted. Add lobster and cook, stirring occasionally, until cooked through and firm, 4 to 6 minutes. Using slotted spoon, transfer lobster to bowl with bacon. Step 3Add water to remaining grease and butter in saucepan and bring to a boil. Cook pasta according to package instructions.Step 4Meanwhile, add celery, onion, tomatoes, mayonnaise, lemon juice, garlic, tarragon, salt, and black pepper to bowl with lobster mixture. Stir until thoroughly combined. Step 5Drain pasta and let cool slightly. Add pasta to bowl and toss to combine.Step 6Serve pasta salad warm, or cover bowl with plastic wrap and chill 2 hours before serving.

We’re reimagining the classic macaroni salad here by adding buttery lobster meat and crispy bacon that pair perfectly with the tangy, creamy dressing. Think of this like the elevated version of your favorite BLT sandwich or lobster roll, made potluck-friendly. It’s fancy enough (thanks, lobster!) for a romantic outdoor meal, but classic enough to bring to any summer activity. Feel free to swap in your favorite pasta (farfalle could be nice), or to use whatever veggies you’ve got kicking around in your fridge (cucumbers instead of celery, shallots instead of red onion, etc.). While many pasta salads will last up to 5 days in an airtight container in the fridge, due to the perishable nature of the lobster in this one, it’s best to enjoy this within 2 days of making it. Made this? Let us know how it went in the comments below.