Lobster Tortellini Salad
Steamed lobster, plump tortellini, and fresh veggies in a homemade Tarragon Honey Mustard Vinaigrette make for a decadently delicious summer salad. This is a side dish that's sure to impress!
Servings 8 servings
Ingredients
LOBSTER TORTELLINI SALAD INGREDIENTS
- 4 4-oz raw lobster tails
- 12-oz bag of tortellini (any kind)
- corn kernels from 2 corn cobs (raw or cooked)
- 1/4 cup diced red onion
- 1 cup cherry tomatoes, quartered
- 1 avocado, cubed
- 2 tbsp chopped chives
- 6 strips cooked crispy bacon, chopped
TARRAGON HONEY MUSTARD VINAIGRETTE INGREDIENTS
- 1/4 cup whole grain mustard
- 1/4 cup extra virgin olive oil
- 1 tbsp white wine vinegar
- juice from one lemon
- 1 heaping tbsp chopped fresh tarragon
- 1/4 tsp ground black pepper
- 1/4 - 1/2 tsp salt (or more, to taste)
- 2 tsp honey
Instructions
PREP INSTRUCTIONS
- Cut the corn kernels off your corn cobs, then set aside. You can discard the cobs.
- Chop/dice the red onion, cherry tomatoes, avocado, and chives. Set aside.
- Chop the cooked bacon. Set aside.
- Chop the fresh tarragon. Set aside.
- Make the Tarragon Honey Mustard Vinaigrette: combine all salad dressing ingredients in a large pitcher, then blend with an immersion blender on low until creamy. Alternatively, you can combine all ingredients in a mason jar, then seal it and shake vigorously to mix together.*
COOKING INSTRUCTIONS
- Cook and strain the tortellini according to the package instructions. While the tortellini cooks, steam the lobster tails.
- Put about 2 inches of water in a large pot that can fit a steamer basket on top. Secure the steamer basket in place and bring the water to a rolling boil.
- Place the lobster tails in a single row in the steamer basket. Cover the basket with a lid, and let the lobster tails steam 6-8 minutes, until the shells are bright red and the lobster meat has changed from translucent to white.
- Turn off the heat under the pot and carefully transfer the lobster tails to a plate. Once lobster tails are cool enough to handle, use kitchen shears cut along the top and bottom of each shell and remove the lobster meat.
- You may need to clean the urinary tract out from the lobster tail: cut down the middle of the “back” of the lobster tail; the tract will look like a long, dark vein. Use a sharp knife to carefully remove the tract and related debris, then discard the tract, along with the shells. Gently rinse the cleaned lobster tail.
- Chop the cooked lobster meat into bite-sized chunks and set aside.
LOBSTER TORTELLINI SALAD ASSEMBLY INSTRUCTIONS
- Add the cooked lobster meat and the cooked tortellini to a large serving bowl while both ingredients are still warm. Pour in a little of the Tarragon Honey Mustard Vinaigrette and toss to combine.
- Add the corn, tomatoes, red onion, and avocado** to the bowl. Pour in the remaining Tarragon Honey Mustard Vinaigrette and toss so all ingredients are covered with dressing.
- Refrigerate Lobster Tortellini Salad for 3-4hours, or overnight, before serving. Serve salad chilled and sprinkled with chopped chives and bacon.
Notes
*I find that using an immersion blender creates a naturally creamy salad dressing without having to add mayo or yogurt. If you use the “shake the jar” method to make the dressing instead, the vinaigrette will be on the thinner side.
**If you’re making the Lobster Tortellini Salad a day in advance, don't add the avocado until a few hours before serving. Otherwise, it will turn brown overnight in the fridge.