Lobster Orzo Salad with Tarragon Vinaigrette

This Lobster Orzo Salad with Tarragon Vinaigrette is a super delicious spring salad. It’s loaded with lobster, avocado, cucumber and red onion and it’s all tossed in a tasty, easy-to-make tarragon vinaigrette. It’s perfect for all your spring and summer parties, Mother’s Day luncheons and weekly meal prep.

I love the fresh flavor of this tarragon vinaigrette. It’s the perfect dressing for this salad. I also really enjoy the added chopped avocado. It gives somewhat of a creamy texture when it’s mixed in.

I like to use an English cucumber because the seed are smaller, but if you have a regular cucumber on hand, just scoop out the seeds first and then dice.

Step-By-Step Instructions

The first step will be to bring a large pot of salted water to a boil. You’ll add your orzo pasta and cook until tender according to package directions. Then you’ll drain and rinse well under cold water and add to a large bowl.

The second step will be to make your dressing by combining your white wine vinegar, fresh chopped tarragon and Dijon mustard in a small bowl. You’ll slowly whisk in your olive oil, then season with some salt and pepper and then just set aside.

The third step will be to add your cooked lobster, chopped cucumber, celery and red onion to the cooked pasta in your bowl.

You’ll drizzle the dressing over the ingredients in the bowl and mix until well combined.

The last step will be to gently fold in your chopped avocado. Serve it up with a chilled glass of chardonnay or sauvignon blanc and maybe some crusty bread.

You guys need to get this salad on your lineup this spring season! You’re gonna love it.

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Lobster Orzo Salad with Tarragon Vinaigrette

Author: MaryAnn Dwyer

Servings: 6 servings

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This Lobster Orzo Salad with Tarragon Vinaigrette is a super delicious spring salad. It's loaded with lobster, avocados, cucumbers and red onion and it's all tossed in a tasty, easy-to-make tarragon vinaigrette. It's perfect for all your spring and summer parties, Mother's Day luncheons and weekly meal prep.

Prep Time 30 minutes mins

Total Time 30 minutes mins

Ingredients  

Tarragon Vinaigrette

• 1/3 cup white wine vinegar
• 2 tbsp. fresh tarragon, finely chopped
• 2 tsp. Dijon mustard
• 1/2 cup olive oil
• salt and pepper, to taste

Lobster Orzo Salad

• 1 1/2 cups orzo pasta
• 1 lb. fresh cooked lobster meat, roughly chopped
• 1 1/2 cup English cucumber, diced
• 1/2 cup celery, diced
• 1/4 cup red onion, finely chopped
• 2 avocado, diced

Instructions 

Tarragon Vinaigrette

• Combine white wine vinegar, fresh chopped tarragon and Dijon mustard in a small bowl. Slowly whisk in your olive oil, then season with some salt and pepper and set aside.

Lobster Orzo Salad

• Bring a large pot of salted water to a boil. You'll add your orzo pasta and cook until tender according to package directions. Then you'll drain and rinse well under cold water and add to a large bowl.
• Add cooked lobster, chopped cucumber, celery and red onion to the cooked pasta in your bowl. Drizzle the dressing over the ingredients in the bowl and mix until well combined. Gently fold in your chopped avocado.

Notes

As mentioned above, I used an English cucumber for this recipe because they have smaller seeds. If you already have a regular cucumber on hand, just seed the cucumber and then chop it.

You can usually get cooked lobster from your local fish market or the fish counter at your local food store. You'll need one pound of lobster meat.

Keyword: lobster, orzo pasta, spring recipe, summer recipes, tarragon vinaigrette

Cuisine: American

Course: Salad