Lobster Roll Pasta Salad – GF & Low FODMAP

We’re celebrating Memorial Day today and I’m bringing a seafood salad as a dish to pass.  This is pretty much the lobster roll recipe but I’m using quinoa noodles to make it a pasta salad instead of serving on GF rolls – I’m packing these in single serve cups for people to grab in place of a large serving dish and shared utensils.

• Boil and chop 6 small lobster tails
• Squeeze fresh lemon juice on the lobster
• Prepare quinoa noodles according to package instructions

• Combine lobster and noodles in a bowl with:
• 1 tablespoon of dried dill
• 1 tablespoon of dried chives
• 2 chopped celery stalks (this should be a safe serving size but if mannitol bothers you, ease up on the amount of celery and substitute some red bell pepper for a crunchy texture
• 2 mini chopped cucumbers 
• 1/2 cup of mayonnaise (or to desired consistency)
• 1/4 cup of green onion (green tops only)

Makes about a dozen 5 oz portions

Cheers and God Bless!