1/2 Pound Bow Tie Pasta
1 Tbsp Olive Oil
1 Pint Grape or Cherry Tomatoes
1 1/2 Pounds Lobster Meat, fully cooked
1/2 Cup Fresh Tarragon, roughly chopped
1 Shallot, minced
1/2 Cup Diced Celery
1/2 Lemon, juiced
1/4 Cup Olive Oil
Salt and pepper to taste
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Meanwhile, heat a sauté pan on high. When pan is hot, add 1 Tbsp olive oil and tomatoes.
Cook tomatoes on medium high heat for 2-4 minutes, mashing half with a potato masher or spoon to release juices. When pasta is finished cooking, drain water and toss with tomatoes immediately. Cool to room temperature.