Lobster Roll Pasta Salad
Ingredients
Scale
- 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
Instructions
- Prep all the ingredients, if your lobster is raw, steam it until just cooked.
- Bring a large pot of salted water to a boil. Cook the pasta according to directions, I prefer to cook it 1 to 2 minutes longer than al dente when cooking for a cold pasta salad.
- Drain and run under cold water.
- Remove cooked lobster from shell and chop into large chunks, about 1 inch. Toss with the remaining ingredients and serve chilled. Makes 10 cups
Find it online: https://www.rapidrecipes.blog/lobster-roll-pasta-salad/