Name: Lobster Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 16 oz cooked lobster meat (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).; 8 ounces DeLallo Cavatappi pasta.

Lobster Roll Pasta Salad is a fresh and delicious dish perfect for summer. It combines chunks of succulent lobster with pasta, celery, red onion, light mayonnaise, Greek yogurt, and a mix of seasonings. Start by steaming or boiling the lobster if raw, and then chop it into large chunks. Cook the pasta until just past al dente, then drain and cool it under cold water. Toss the lobster and pasta with celery, red onion, mayonnaise, Greek yogurt, chives, and seasonings. Chill the salad before serving to let the flavors meld together. This dish is great for picnics, barbecues, or any casual gathering.

Lobster Roll Pasta Salad is a delightful twist on the classic lobster roll, perfect for a summer gathering. Below are the detailed ingredients needed to create this refreshing dish.

INGREDIENTS

Cooked Lobster Meat: 16 oz, from 4 1-1/4 lb whole lobsters or 4 4 oz tails. Provides a rich and succulent base for the salad.
Chopped Celery and Leaves: 1/2 cup. Adds a crisp texture and fresh flavor.
Light Mayonnaise: 1/3 cup. Provides creaminess without too much heaviness.
0% Greek Yogurt: 1/4 cup. Adds a tangy and creamy element while keeping the dish light.
Fresh Chives: 1/4 cup. Adds a mild onion flavor and bright color.
Chopped Red Onion: 1/4 cup. Adds a bit of sharpness and crunch.
Celery Salt: 1/2 teaspoon. Enhances the flavor of the celery.
Kosher Salt: 1/4 teaspoon, plus more for pasta. Balances the flavors of the salad.
DeLallo Cavatappi Pasta: 8 ounces. Provides a sturdy and curly base that holds up well in the salad.

INSTRUCTIONS

Step 1:: Prep all the ingredients. If your lobster is raw, steam it until just cooked.
Step 2:: Bring a large pot of salted water to a boil. Cook the pasta according to directions. It's best to cook it 1 to 2 minutes longer than al dente when preparing for a cold pasta salad. Drain and run the pasta under cold water to cool.
Step 3:: Remove the cooked lobster from the shell and chop into large chunks, about 1 inch.
Step 4:: In a large bowl, toss the lobster, pasta, celery, light mayonnaise, Greek yogurt, fresh chives, chopped red onion, celery salt, and kosher salt together. Ensure everything is well combined.
Step 5:: Chill the salad in the refrigerator before serving to let the flavors meld together. Serve cold.

Serving and Storage Tips

Serve the Lobster Roll Pasta Salad cold, straight from the refrigerator.
This dish pairs well with a light white wine or iced tea for a refreshing meal.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
For a different twist, consider adding a squeeze of fresh lemon juice just before serving for extra brightness.

Helpful Notes

Using fresh, high-quality lobster will enhance the overall flavor of the dish.
If you prefer, you can substitute the lobster with shrimp for a different take on this salad.
Adjust the seasoning to your taste; you may want to add a bit more salt or pepper depending on your preference.

Tips from Well-Known Chefs

Chef Ina Garten: "For the best flavor, use fresh ingredients and let the salad chill for at least an hour before serving."
Chef Bobby Flay: "Adding a touch of cayenne pepper can give the salad a slight kick and enhance the flavors."
Chef Giada De Laurentiis: "Using Greek yogurt in place of some of the mayonnaise makes the salad lighter and adds a nice tang."