Lobster Roll Pasta Salad is my answer to those sticky summer nights when I’m craving a classic lobster roll but also want something cool and satisfying to share with friends. You get all the creamy, lemony, herby vibes of a seaside shack, plus the twirl of pasta that makes it feel like a real meal. I make this when I need a little luxury without a lot of fuss. It’s easy, fast, and tastes like a vacation at my kitchen table. If you’ve got 30 minutes and a chill spot in your fridge, you’re set.
Ingredients
Here is everything you’ll need for Lobster Roll Pasta Salad. Fresh lobster is amazing, but I’ll share a couple options if you’re working with frozen or pre-cooked meat. Keep things simple and let the lobster shine.
The Story Behind This Recipe
Here’s why I love this Deliciously Simple Lobster Roll Pasta Salad: it bakes up beautifully and it tastes like home. Lobster Roll Pasta Salad is my answer to those sticky summer nights when I’m craving a classic lobster roll but also want something cool and satisfying…
- 8 ounces small pasta shapes, like ditalini, elbows, or shells
- 12 ounces cooked lobster meat, chopped into bite-size chunks claw and tail meat are perfect
- 1 rib celery, finely diced
- 2 tablespoons red onion, finely minced or use chives if you prefer
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay or your favorite seafood seasoning optional but great
- 1 tablespoon fresh dill, chopped or parsley if you’re not a dill fan
- 1 tablespoon fresh chives, chopped
- 1/2 cup mayonnaise use good quality
- 1/4 cup plain Greek yogurt or more mayo if you prefer
- 2 tablespoons extra virgin olive oil
- Salt and freshly cracked black pepper to taste
- 1 cup cherry tomatoes halved optional
- 1/2 cup diced cucumber optional for crunch
If you’re on a salad kick and want more easy sides, take a peek at my other favorites in the salads collection for inspiration you can use all week.
How to Make
This is super manageable even on a busy night. I break it into three simple parts: pasta, dressing, and toss. That’s it. You’ll go from ingredients to bowls in about half an hour, and most of that time is hands-off while the pasta cooks and the salad chills.
Cook and cool the pasta
Bring a big pot of salted water to a boil, then cook the pasta until al dente. I usually shave a minute off the package time so the pasta keeps a firm bite after chilling. Drain and rinse under cool water to stop the cooking. Shake off excess water well so your dressing doesn’t get watered down.
Whisk the dressing and toss
In a large bowl, whisk mayo, yogurt, lemon juice, lemon zest, Dijon, Old Bay, and olive oil. Add a pinch of salt and pepper. Taste and adjust until it’s balanced and bright. Stir in celery, red onion, dill, and chives. Fold in lobster, then the cooled pasta. If using tomatoes or cucumber, add them last so they stay crisp.
A quick tip: if the salad looks a little stiff after chilling, loosen it with another splash of olive oil and a squeeze of lemon. The pasta absorbs flavor as it rests, which is delicious, but a small refresh makes it taste freshly mixed.
Serving note: I like it cold, but room temp works great if you’re bringing it to a cookout. Just keep it on ice until serving for food safety.
Make-ahead magic: You can mix everything but the lobster up to a day ahead. Stir in the lobster just before serving to keep the texture perfect.
Pro tip: If you’re new to cooking lobster, buy pre-cooked lobster meat from a good seafood counter. It saves time and reduces stress. Your Lobster Roll Pasta Salad will still taste fantastic.
Feeling inspired by chilled, crunchy sides Try this easy, crowd-pleasing broccoli salad too. It travels well and complements seafood beautifully.
Directions
- Boil pasta in salted water until al dente. Drain and rinse under cold water. Set aside to dry.
- In a big bowl, whisk mayo, yogurt, lemon juice, zest, Dijon, Old Bay, and olive oil. Season with salt and pepper.
- Stir in celery, red onion, dill, and chives.
- Gently fold in lobster, then the cooled pasta. Add tomatoes and cucumber if using.
- Taste and adjust salt, pepper, and lemon. Chill 20 to 30 minutes before serving.
- Before serving, stir and loosen with a touch of olive oil if needed. Garnish with extra dill and lemon wedges.
We made this for a beach picnic and it vanished in minutes. Chilled, lemony, and full of lobster. It felt fancy without the hassle and held up perfectly on ice.
This Lobster Roll Pasta Salad really rewards you for simple, fresh ingredients. Keep the seasoning gentle, let the lobster lead, and you’ll be golden.
Variations
There are a bunch of ways to make this salad fit your table. Think of the recipe as your base, then tweak from there. You can keep it classic New England style or give it a spin with a different herb, texture, or add-in.
Make it lighter
Use more Greek yogurt in place of mayo and add a splash of buttermilk for tang. Keep a little olive oil for silkiness. It still feels creamy and fresh without being heavy.
Switch up the pasta
Short pasta shapes with nooks hold dressing best. Ditalini, elbows, small shells, or orecchiette are great. If you want gluten-free, choose a sturdy chickpea or brown rice pasta and cook it on the firmer side so it holds up.
Add a little heat: Sprinkle in a pinch of cayenne or use a touch of hot sauce in the dressing. Lobster loves a tiny kick.
Make it herb-packed: Boost the dill, add tarragon, or swap in basil. Fresh herbs keep each bite bright.
Upgrade the crunch: Toss in finely diced fennel or snap peas for crisp texture. A small handful of buttered panko sprinkled on top right before serving adds a lobster roll bun vibe.
If you like this creamy style with a punch of greens, you’ll probably love my chicken avocado pasta salad too. And for a different seafood twist, this reader favorite Crab Salad is a simple, make-ahead option that hits the same chilled comfort note.
More Lobster Recipes You’ll Love
When lobster is in your kitchen, it turns an ordinary meal into something special. Beyond pasta salad, try a warm buttered lobster roll on toasted split-top buns, a lobster and corn chowder for cooler nights, or a lemony lobster risotto for date night. Keep the seasoning simple so the sweet meat stays the star. For more breezy side dishes that pair well with seafood nights, browse my salads page and save a few for your next gathering.
Common Questions
Can I use frozen lobster meat
Yes. Thaw it in the fridge overnight, then pat dry well. Excess moisture can thin the dressing, so drying matters.
What pasta shape works best
Small shapes with curves like shells, ditalini, or elbows grab dressing and tuck in little lobster pieces. Aim for firm al dente so it holds up after chilling.
How long will it keep
Up to 2 days in the fridge. Store it in an airtight container. Stir and brighten with lemon before serving leftovers.
Can I make it without mayo
Use Greek yogurt with a bit of olive oil and extra lemon. It will be tangier and lighter, still creamy and delicious.
Any tips for cooking lobster at home
Boil salted water with a splash of lemon, simmer the lobster until shells turn bright red and meat is opaque. Shock in ice water, then remove meat and chill. Or buy pre-cooked meat to keep it simple.
Bringing It All Together
If you’re craving the flavor of a classic roll with the ease of a chilled dish, this Lobster Roll Pasta Salad is your new go-to. Keep the ingredients fresh, cook the pasta just right, and let the lemon and herbs lift everything up. For extra ideas and techniques, I love how Lobster Roll Pasta Salad – Skinnytaste keeps things light and how Best Lobster Roll Pasta Salad – How to Make Lobster Pasta Salad plays with texture. Grab a bowl, chill it down, and serve it up with a smile. You’ve got a dish that tastes like summer and feels like a treat, no fuss required. 
Lobster Roll Pasta Salad
Ingredients
Method
- Bring a big pot of salted water to a boil.
- Cook the pasta until al dente, usually shaving a minute off the package time.
- Drain and rinse under cool water to stop the cooking. Shake off excess water well.
- In a large bowl, whisk together mayo, yogurt, lemon juice, lemon zest, Dijon, Old Bay, and olive oil.
- Add a pinch of salt and pepper, then taste and adjust for balance.
- Stir in the celery, red onion, dill, and chives.
- Gently fold in lobster, then the cooled pasta.
- Add tomatoes and cucumber last if using.
- Chill for 20 to 30 minutes before serving.
- Before serving, stir and loosen with a touch of olive oil if needed. Garnish with extra dill and lemon wedges.
