Description
This Lobster Roll Pasta Salad is a delicious and refreshing twist on the classic sandwich. Tender lobster meat is tossed with cavatappi pasta, celery, chives, and a creamy dressing for a light and flavorful summer dish.
Ingredients
Units
Scale
Seafood
- 16 oz cooked lobster meat (from (4) 1-1/4 lb whole lobsters or (4) 4 oz tails)
Produce
- 1/2 cup chopped celery and leaves
- 1/4 cup fresh chives
- 1/4 cup chopped red onion
Pantry
- 1/2 teaspoon celery salt
- 1/4 teaspoon kosher salt (plus more for pasta)
- 8 ounces DeLallo Cavatappi pasta
Dairy
- 1/3 cup light mayonnaise
- 1/4 cup 0% Greek yogurt
Instructions
- Cook Lobster (if needed) and Prep Ingredients: If using raw lobster, steam it until just cooked. Chop cooked lobster meat into 1-inch chunks. Chop celery, chives, and red onion.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions, adding 1-2 minutes to the cooking time for a softer texture. Drain and rinse under cold water.
- Combine Ingredients: In a large bowl, combine cooked lobster meat, celery, mayonnaise, Greek yogurt, chives, red onion, celery salt, and kosher salt.
- Chill and Serve: Add the cooked and cooled pasta to the lobster mixture. Toss to combine. Chill the salad thoroughly before serving.
Notes
- This recipe makes 10 cups of pasta salad, perfect for serving as a side dish (1 cup per serving).
- For best results, use high-quality cooked lobster meat.
- You can use different types of pasta, such as rotini or farfalle, but cavatappi holds the dressing well.
- For a tangier flavor, add a squeeze of lemon juice to the dressing.
- If you don’t have fresh chives, you can substitute with 1 tablespoon of dried chives.
Nutrition
- Serving Size: 2 cups
- Calories: 500kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
