Lobster Salad

Ingredients

• Macaroni

  Dry, enriched

  16 oz or 454g

• Northern lobster

  Crustaceans, cooked, moist heat

  16 oz or 453g

• Butter

  Salted

  4 tbsp or 57g

• Garlic

  Raw

  2 clove or 6g

• Corn

  Sweet, yellow, raw

  4 tbsp or 36g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Pineapple

  Raw, all varieties

  ½ cup, chunks or 83g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Ketchup

  2 tbsp or 30g

• Mayonnaise

  Regular, with salt

  16 tbsp or 221g

• Pineapple juice

  Canned, unsweetened, with added ascorbic acid

  16 tbsp or 250g

Directions

1. Cook macaroni according to package directions. Drain and rinse well under cold water.
2. Chop the lobster meat into bite-size pieces.
3. Melt the butter in a saucepan over medium heat, add garlic and cook until fragrant. Stir in the lobster and cook for about 1 minute, then remove from heat.
4. Chop the cucumber, tomato, and red bell pepper.
5. In a large bowl, combine the lobster, corn, macaroni, tomato, cucumber, pineapple, and bell pepper.
6. Mix the ketchup, mayonnaise, and pineapple juice in a separate bowl, then pour over the salad and toss lightly. Serve chilled.

Similar Foods

• Chilled Lobster Salad