Lobster Roll Pasta Salad, inspired by one of my favorite summer sandwiches – a lobster bun – is filled with lobster with every bite!
Pasta salad with lobster rolls
This Lobster Roll Pasta Salad is ideal for special occasions, impressive company and when you want a light and refreshing meal during the week in the warmer months. Cook some pasta, throw it all together and voila! Cold pasta salad with a glass of rosé is the perfect light summer dinner or serves as a side dish for your next party. For more lobster recipes, try this Lobster Cobb Salad and Chilled Lobster Salad with Corn and Tomato for more ideas for dinner.
How to do
Lobster: You can use fresh or frozen lobster depending on what is available to you. Here on Long Island we have many lobster farms that often offer specials. I used four whole live lobsters and had them steamed for me.
If you don’t have a fresh lobster, you can grab four larger frozen tails that you can thaw and then steam until just cooked. Once the lobster is cooked, let it cool and make your salad.
Pasta: Of course, if you’re looking to spend good money on lobsters, make sure to use good quality pasta as well. I’ve teamed up with Dellallo, my favorite pasta and the only brand I use. It is imported from Italy and consists of only two ingredients – wheat ground into flour and water. I used DeLallos Cavatappi, “a twisted ‘corkscrew’ with a hole”, in this lobster pasta salad.
How I make it easier: This pasta salad is heavy on the lobster and lighter on the noodles. I filled it with lobster so it’s full of protein in every bite. I also use less mayo by adding some 0% fat Greek yogurt to keep it creamy without the extra fat.
Variations:
- If lobster isn’t available near you, you can use cooked crab, lobster, or prawn instead.
- Sub Cavatappi with fusilli, macaroni or a bow tie.
- Swap red onions for more chives.
More Lobster Recipes You’ll Love:
Pasta salad with lobster rolls
Preparation time: 10 Minutes
Cooking time: fifteen Minutes
Total time: 25th Minutes
Lobster Roll Pasta Salad, inspired by one of my favorite summer sandwiches – a lobster bun – is filled with lobster with every bite!
- 16 oz boiled lobster meat, made from (4) 1-1 / 4 lb whole lobsters or (4) 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
- 8th Ounces DeLallo Cavatappi pasta
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Prepare all the ingredients. If your lobster is raw, steam it until it’s just cooked.
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Bring a large saucepan of salted water to a boil. Cook the pasta according to the instructions, I prefer to cook it 1 to 2 minutes longer than al dente for a cold pasta salad.
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Drain and run under cold water.
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Remove the cooked lobster from the shell and chop it into large pieces, about 1 inch. Mix with the remaining ingredients and serve chilled. Makes 10 cups
10 servings as a side dish (1 cup)
Amount per serving:
Green points: 4
Blue points: 3
Purple points: 3
Calories: 141 calories
Total fat: 2.5g
Saturated fat: 0.5g
Cholesterol: 68.5 mg
Sodium: 383 mg
Carbohydrates: 17.0 g
Dietary fiber: 1.0g
Sugar: 1.0g
Portion: 2cups, Calories: 282kcal, Carbohydrates: 34G, Protein: 23.5G, Fat: 5.5G, Saturated fatty acids: 0.5G, Cholesterol: 137mg, Sodium: 766mg, Fiber: 2G, Sugar: 1.5G
Blue Smart Points: 6th
Green Smart Points: 7th
Purple Smart Points: 6th
Keywords: simple pasta salad, lobster noodles, lobster recipes
Recipe made in collaboration with Delallo Foods, a brand I love and use in my kitchen.
