Lobster Roll Pasta Salad

By Tasty · 45 min

Ingredients

Instructions

1. Preheat the oven to 250°F (120°C). Put the garlic in a small ramekin, cover completely with olive oil, sprinkle with salt, and cover with a lid or foil. Bake for about 2 hours, until deep golden and very tender. Refrigerate the garlic with its oil right away.
2. Raise the oven to 400°F (200°C) and line a baking sheet with parchment.
3. Cut down the top middle of each lobster tail with kitchen shears to expose the meat. Place the tails on the sheet, put a tablespoon of butter on each, and season with salt and black pepper. Bake for about 10 minutes, until the meat reaches 140°F (60°C) internally.
4. Let the lobster cool until safe to handle, then remove the meat from the shells and cut it into large chunks.
5. In a medium bowl, mix the garlic confit and its oil, lemon juice, apple cider vinegar, green onions, dill, salt, black pepper and red pepper flakes, gently keeping the garlic cloves mostly whole.
6. In a large serving bowl, combine the cooked pasta, cucumber, tomatoes, olives, pickles and lobster. Pour the dressing over and toss to coat. Garnish with more dill and green onions.

Summarized from Tasty's video. Watch it for the details.

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