Lobster Roll Salad

Lobster Roll Salad with Buckwheat Penne offers a fresh twist on the classic lobster roll. Here's how you can make it:

Ingredients:

• 1 LB LOBSTER MEAT
• 1 BOX BUCKWHEAT PENNE PASTA
• 1 LEMON (JUICE FROM HALF - SAVE THE OTHER HALF FOR WEDGES)
• 1 CUP MAY0
• 1 TBSP TARRAGON
• 1 TSP GARLIC POWDER
• PEPPER TO TASTE
• 1/2 SMALL RED ONION
• 1 CELERY STALK
• BACON BITS (PRE COOK OR STORE BOUGHT)
  CHERRY TOMATOES

Instructions:

1. Cook Buckwheat Penne: Bring a large pot of salted water to a boil. Add the buckwheat penne pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool.

2. Prepare Lobster Mixture: In a large mixing bowl, combine the chopped lobster meat, mayonnaise, lemon juice, celery, green onions, and fresh dill. Stir until all ingredients are well combined. Season with salt and pepper to taste.

3. Combine Pasta and Lobster Mixture: Add the cooled buckwheat penne pasta to the lobster mixture in the bowl. Gently toss until the pasta is evenly coated with the lobster mixture.

4. Chill: Cover the bowl with plastic wrap and refrigerate the lobster pasta salad for at least 30 minutes to allow the flavors to meld together.

5. Serve: When ready to serve, line serving plates or bowls with butter lettuce leaves. Spoon the chilled lobster roll salad onto the lettuce leaves.

6. Garnish: Garnish each serving with a lemon wedge for squeezing over the salad just before eating.

7. Enjoy: Serve and enjoy your delightful Lobster Roll Salad with Buckwheat Penne! It's perfect for a light lunch or a refreshing dinner.

This recipe serves about 4 people. Adjust the ingredients accordingly based on your serving size.