Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb cooked lobster meat, chopped
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- Salt and pepper, to taste
- Optional: paprika for garnish
Instructions
- Boil salted water, cook elbow macaroni until al dente, drain, and rinse with cold water.
- Mix mayonnaise, Dijon mustard, and lemon juice in a bowl; season with salt and pepper.
- Finely chop celery and red onion.
- In a large bowl, combine macaroni, lobster, celery, onion, and dill; fold gently.
- Pour dressing over the salad and mix until well-coated.
- Chill in the refrigerator for at least 30 minutes.
- Stir before serving, adjust seasoning, and garnish with paprika if desired.
Notes
- For best flavor, chill the salad before serving.
- Feel free to adjust the amount of mayonnaise based on preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg