Lobster Macaroni Salad

Ingredients

• Macaroni

  Dry, enriched

  16 oz or 454g

• Northern lobster

  Crustaceans, cooked, moist heat

  16 oz or 453g

• Butter

  Unsalted

  4 tbsp or 57g

• Garlic

  Raw

  2 cloves, minced 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

• Mayonnaise

  Regular, with salt

  16 tbsp or 221g

• Ketchup

  2 tbsp or 30g

• Pineapple juice

  Canned, unsweetened, with added ascorbic acid

  6 fl oz or 188g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring a large pot of well-salted water to a boil. Cook the macaroni just al dente according to package directions, then drain and rinse under cold water to stop the cooking; set aside to cool.
2. Chop the cooked lobster into bite-size pieces.
3. In a skillet over medium heat, melt the butter. Add the garlic and cook until fragrant, about 30 seconds. Stir in the lobster and warm for about 1 minute. then remove from heat and cool slightly.
4. Chop the cucumber, tomatoes, and red bell pepper.
5. In a large bowl, combine the cooled macaroni, lobster, corn, tomatoes, cucumber, pineapple, and bell pepper.
6. Whisk together the mayonnaise, ketchup, and pineapple juice. Pour over the salad and toss gently to coat. Season to taste with salt and pepper, then serve chilled.