Lobster pasta salad is the classic New England lobster roll made into a creamy pasta salad! It’s the perfect summer side dish.
lobster pasta salad is a summer luxury
This incredible salad brings a luxe vibe to the picnic table, and is a genius way to stretch a small amount of lobster to feed six. Use a couple of frozen lobster tails, or ready cooked lobster meat from your seafood counter. Even canned lobster will work for this succulent summer side dish.
ingredient list for the perfect salad
- cooked lobster meat ~ cook a couple of lobster tails or buy pre-cooked lobster meat for convenience.
- pasta ~ medium shells work great.
- mayonnaise is a key ingredient, as any Yankee knows.
- celery provides a little crunch and freshness to this pasta salad. I mince it finely.
- red onion adds needed bite to cut through the creamy mayo and sweet, mild lobster meat
- a squeeze of lemon is pretty much mandatory!
- Old Bay seasoning ~ Old Bay is primarily made from paprika and celery salt, with other secret proprietary ingredients.
- salt and pepper
where to find lobster meat?
This depends on where you live. If you live anywhere near the coast in the Northeast US, you won’t have too much trouble finding lobster meat at your supermarket fish counter or local fish market. It’s often sold in plastic tubs and it’s the most luxurious convenience food ever.
Otherwise you can find frozen lobster tails which you will thaw and boil, then use kitchen shears to cut through the shells to remove the meat. For a special occasion or if you have a fierce craving for lobster pasta salad, this is definitely worth it.
lobster pasta salad faqs
Lobster, like all seafood, is extremely perishable, so I would consume it within 2 days.
Thaw your tails in the refrigerator overnight. If you’re in a rush you can place them in a large bowl and run cold water over them. This will take about an hour. Note: place the tails in a zip lock baggie first.
Yes, that will work.
Crab or shrimp will also work great.
You might try paprika, and celery salt, if you have it. A Cajun spice blend also works. But be aware that lobster doesn’t need much seasoning at all.
what to serve with lobster pasta salad
Lobster Pasta Salad
- 2 lobster tails (this was about 1.5 pounds before cooking, or about 1 1/2 cups of chopped lobster meat)
- 1/2 lb dry pasta (I used shells)
- 1 cup mayonnaise
- 1 Tbsp lemon juice (plus extra lemon wedges for serving)
- 1 1/2 tsp Old Bay seasoning, feel free to add more to taste.
- 1/2 tsp salt
- 1/2 cup celery, minced
- 1/2 cup red onion, minced
- 2 Tbsp chopped fresh chives, plus more for garnish
- To cook the lobster tails, bring a pot of salted water to a boil. When the water is boiling, add the tails and set a timer to 10 minutes (do not wait for the water to return to a boil before setting your timer.) After ten minutes the lobster tails should be curled, and a bright red. Note: the internal temperature should read 140F. Remove them and let cool.
- When the tails have cooled a bit, snip the shells open along the under side with kitchen shears. Pull apart the shells and remove the meat. Give the meat a rough chop. Make sure to remove any bits of stray shell from the meat.
- Meanwhile cook the pasta in plenty of salted water just until al dente. (This can be done ahead of time if you like.) While the pasta is cooking, whisk together the mayo, lemon juice, Old Bay seasoning, and salt. Adjust to taste, and keep chilled in the fridge.
- Drain the pasta, and toss with 1-2 Tbsp of the dressing while still warm. Allow to fully cool in the fridge before assembling the rest of the salad.
- In a large mixing bowl, toss together the pasta, lobster meat, celery, onion, and the rest of the dressing. Chill in the fridge for up to a couple of hours before serving.
- Serve chilled with lemon wedges and a sprinkling of fresh chopped chives.
- Lobster pasta salad is perishable, so plan to eat within a couple of days.