Lobster Roll Pasta Salad—just the name sends me into a nostalgic summer daydream. Imagine the silky indulgence of lobster, mingling with al dente pasta, all enveloped in a creamy dressing that’s as comforting as a childhood memory of picnics by the sea. It’s like capturing a seaside escape in a bowl, and honestly, who doesn’t need a little escape now and then?
Steps
- Prepare the lobster by either steaming fresh ones or thawing and steaming frozen tails until they are just cooked. Allow the lobster meat to cool before removing it from the shell and cutting it into large, approximately 1-inch chunks.
- Boil a large pot of salted water and cook the pasta according to the package instructions, opting to cook it 1 to 2 minutes longer than al dente for a cold salad. Once cooked, drain the pasta and rinse it under cold water to stop it from cooking further.
- In a large mixing bowl, combine the chopped lobster with the cooked and cooled pasta. Add chopped celery, light mayonnaise, Greek yogurt, fresh chives, chopped red onion, celery salt, and kosher salt.
- Gently toss all the ingredients together until they are well mixed. Chill the pasta salad in the refrigerator before serving, ensuring it is served cold for the best flavor and texture.
Ingredients
- 16 oz cooked lobster meat (from four 1-1/4 lb whole lobsters or four 4 oz tails)
- 1/2 cup chopped celery and leaves
- 1/3 cup light mayonnaise
- 1/4 cup 0% Greek yogurt
- 1/4 cup fresh chives
- 1/4 cup chopped red onion
- 1/2 teaspoon celery salt
- 1/4 teaspoon kosher salt, plus more for pasta
- 8 ounces DeLallo Cavatappi pasta
Nutritional Values
Calories: 1410 kcal | Total Fat: 25 g | Saturated Fat: 5 g | Cholesterol: 685 mg | Sodium: 3830 mg | Carbohydrates: 170 g | Fiber: 10 g | Sugar: 10 g | Protein: 235 g
FAQ
- Can I use frozen lobster for this pasta salad?
- Yes, you can use frozen lobster tails if fresh lobster is not available. Thaw them first, then steam until just cooked before adding to the salad.
- What type of pasta works best for this salad?
- The recipe uses cavatappi pasta, but you can substitute it with fusilli, macaroni, or bow ties if preferred.
- How can I make the pasta salad lighter?
- This recipe includes a lighter touch by using 0% fat Greek yogurt along with light mayonnaise to maintain creaminess while reducing fat content.
- Are there any alternatives to lobster?
- If lobster is unavailable, you can replace it with cooked crab meat, crawfish, or shrimp.
- Can I prepare this salad in advance?
- Yes, you can prepare the salad ahead of time and serve it chilled, making it a convenient option for gatherings or quick weeknight meals.
Tips
- Use High-Quality Ingredients: If you’re investing in lobster, complement it with high-quality pasta to enhance the overall dish. Consider using a brand like DeLallo, which is known for being imported from Italy and made with just wheat and water.
- Make it Lighter: For a healthier version of the salad, consider reducing the amount of mayonnaise and substituting it with 0% fat Greek yogurt. This will maintain the creaminess without adding extra fat.
- Adapt to Availability: If fresh lobster is not accessible, you can substitute it with cooked crab meat, crawfish, or shrimp. These alternatives will still provide a delicious seafood flavor.
- Customize the Pasta and Veggies: Feel free to switch up the pasta shape to fusilli, macaroni, or bow ties if you prefer. Additionally, you can replace red onion with more chives for a milder onion flavor.
Equipment
- Large Pot (for boiling pasta)
- Steamer Basket or Steamer Pot (for steaming lobster, if not already steamed)
- Pasta Strainer/Colander (for draining pasta)
- Mixing Bowl (for tossing the salad together)
