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Lobster Roll Pasta Salad

A refreshing twist on the classic lobster roll, this pasta salad combines creamy ingredients with fresh lobster and pasta for a cool summer dish that's perfect for sharing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces small pasta shapes, like ditalini, elbows, or shells
Lobster
  • 12 ounces cooked lobster meat, chopped Claw and tail meat are perfect.
Vegetables
  • 1 rib celery, finely diced
  • 2 tablespoons red onion, finely minced Or use chives if preferred.
  • 1 cup cherry tomatoes, halved Optional.
  • 1/2 cup diced cucumber Optional for crunch.
Dressing
  • 1/2 cup mayonnaise Use good quality.
  • 1/4 cup plain Greek yogurt Or more mayo if preferred.
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Old Bay seasoning Optional but recommended.
  • 1 tablespoon fresh dill, chopped Or parsley if you're not a dill fan.
  • 1 tablespoon fresh chives, chopped

Method
 

Cooking Pasta
  1. Bring a big pot of salted water to a boil.
  2. Cook the pasta until al dente, usually shaving a minute off the package time.
  3. Drain and rinse under cool water to stop the cooking. Shake off excess water well.
Preparing the Dressing
  1. In a large bowl, whisk together mayo, yogurt, lemon juice, lemon zest, Dijon, Old Bay, and olive oil.
  2. Add a pinch of salt and pepper, then taste and adjust for balance.
Combining Ingredients
  1. Stir in the celery, red onion, dill, and chives.
  2. Gently fold in lobster, then the cooled pasta.
  3. Add tomatoes and cucumber last if using.
  4. Chill for 20 to 30 minutes before serving.
  5. Before serving, stir and loosen with a touch of olive oil if needed. Garnish with extra dill and lemon wedges.

Notes

Make ahead by mixing everything but the lobster up to a day ahead; stir in the lobster just before serving. Keep it cold for food safety.