Description
This Lobster Roll Pasta Salad is a delightful twist on the classic lobster roll, combining tender lobster meat with fresh vegetables and a creamy dressing, all tossed with cavatappi pasta for a satisfying and fresh seafood salad that’s perfect for warm days or casual gatherings.
Ingredients
Scale
Lobster and Vegetables
- 16 oz cooked lobster meat (from 4 whole lobsters at 1-1/4 lb each or 4 lobster tails at 4 oz each)
- ½ cup chopped celery with leaves
- ¼ cup fresh chives, chopped
- ¼ cup chopped red onion
Seasonings and Dressing
- ½ teaspoon celery salt
- ¼ teaspoon kosher salt, plus more for pasta water
- â…“ cup light mayonnaise
- ¼ cup 0% Greek yogurt
Pasta
- 8 ounces DeLallo Cavatappi pasta
Instructions
- Cook Lobster and Prep Ingredients: If using raw lobster, steam until just cooked through. Once cooked, chop lobster meat into approximately 1-inch chunks. Prepare the vegetables by finely chopping celery (including leaves), fresh chives, and red onion.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add cavatappi pasta and cook according to the package directions, extending the cooking time by 1-2 minutes if you prefer a softer texture. Once cooked, drain the pasta and rinse under cold water to stop cooking and cool the pasta.
- Combine Ingredients: In a large mixing bowl, combine the chopped lobster meat, celery, mayonnaise, Greek yogurt, chopped chives, red onion, celery salt, and kosher salt. Mix gently to combine all the flavors evenly.
- Chill and Serve: Add the cooled pasta to the lobster mixture and toss everything together until well combined. Cover and chill the salad thoroughly in the refrigerator before serving to allow flavors to meld and ensure a refreshing, cold dish.
Notes
- Use fresh lobster meat for the best flavor; however, cooked lobster from grocery stores also works well.
- Adjust the salt to taste, especially if using salted pasta water.
- To make ahead, keep the pasta separate until just before serving to avoid sogginess.
- This salad is best served chilled and can be stored in the fridge for up to 2 days.
- For a lighter version, substitute light mayonnaise and Greek yogurt as suggested.
