Recipe: B.L.T. (bacon, lobster, and tomato) pasta salad

B.L.T. (bacon, lobster, and tomato) pasta salad
B.L.T. (bacon, lobster, and tomato) pasta salad

Nicholas Deutmeyer, executive chef at Post 390, whips up this chilled pasta salad teeming with chopped lobster all summer long. It’s a stunner at swanky patio dinner parties, but also casual enough to take on a beach picnic. Making it at home, I prepared the lobster, corn, and bacon in the morning, then chilled it all until it was time to throw the whole thing together.

Makes 4 servings


2lobsters, 1½ pounds each
1cob of corn
1quart cooked pasta (any shape is fine — pick your favorite)
cup cherry tomatoes
1-2stalks celery
½cup crispy bacon, broken into pieces
Salt and pepper to taste

1. In a large pot, boil lobsters until bright red and drain. Remove meat and chill.

2. In a separate pot, boil corn for 3 minutes. Drain and cut off of cob and chill.


3. Bring water to a boil and cook pasta. Drain and chill.

4. Cut the cherry tomatoes in half. Cut celery into small dice to fill ⅔ of a cup. Set aside with bacon.


1cup mayonnaise
2teaspoons Dijon mustard
Juice of ½ lemon
½teaspoon Tobasco sauce
½teaspoon Worcestershire sauce
2tablespoons chopped basil
1tablespoon chopped chives

1. In a large bowl, whisk together the mayonnaise, mustard, lemon juice, Tobasco and Worcestershire sauces. Whisk in the basil and chives.


1. Add all of the salad ingredients together in a large bowl. Toss well in the dressing and season with salt and pepper.

Adapted from Nicholas Deutmeyer