A delightful and creamy lobster pasta salad perfect for any occasion.
Cook the elbow macaroni according to the package instructions until al dente. Drain and let cool.
Rinse the pasta with cold water to stop the cooking process and cool it down quickly.
Dice the cooked lobster meat into bite-sized pieces.
Use a sharp knife to ensure clean cuts and preserve the texture of the lobster.
Chop the celery and cucumber into small pieces.
Ensure the vegetables are evenly chopped for a consistent texture in the salad.
In a bowl, whisk together mayonnaise, sour cream, juice of the lemon, capers, salt, dry mustard, Tabasco sauce, and paprika.
Taste the dressing and adjust the seasoning to your preference.
Combine the macaroni, lobster, celery, and cucumber in a large bowl. Pour the dressing over and mix well.
Ensure all ingredients are evenly coated with the dressing for the best flavor.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad on a bed of fresh greens or in avocado halves for an elegant presentation.
Garnish with a sprinkle of paprika or fresh herbs for a vibrant touch.
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