Ingredients

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 

Directions

Directions

Step 1
In 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 2
Reduce 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 3
Add water to remaining grease and butter in saucepan and bring to a boil. Cook pasta according to package instructions.
Step 4
Meanwhile, add celery, onion, tomatoes, mayonnaise, lemon juice, garlic, tarragon, salt, and black pepper to bowl with lobster mixture. Stir until thoroughly combined.
Step 5
Drain pasta and let cool slightly. Add pasta to bowl and toss to combine.
Step 6
Serve pasta salad warm, or cover bowl with plastic wrap and chill 2 hours before serving.