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Sweet lobster and charred corn are the stars of the show in this easy to make Lobster Pasta Salad. Tossed with a light and bright lemon tarragon dressing, it’s the perfect light lunch or stellar side dish for your summer gatherings.
Pasta Salad is the unsung hero of summer and this Lobster Pasta Salad reigns supreme at any gathering or party. It’s like the two best things in the season, lobster and pasta salad, blended together to create the most epic side dish ever.
While I love a classic Italian Pasta Salad, this one just screams seaside summer barbecue with its juicy ripe tomatoes, grilled corn and succulent lobster meat blended together in a light, fresh lemon tarragon dressing.
It’s the perfect addition to any meal when you’re “down the shore.” (That’s what us East Coast people call the beach here in the Philly region.)
Ingredients
- Pasta – We like to use the small shell pasta to keep it beachy but any small shape pasta will work well.
- Lobster – For best results, cook lobster yourself and you’ll be supremely rewarded. But if you can only get your hands on frozen lobster meat, that works well in a pinch.
- Corn – Summer sweet corn grilled up until lightly charred adds so much flavor.
- Tomatoes – Bite sized and sweet, cherry tomatoes in season are seriously the best.
For a full list of ingredients and recipe instructions see the recipe card at the bottom of the post.
How to Make Lobster Pasta Salad
- Cook the pasta. Bring a pot of salted water to a boil and cook the pasta until al dente (still slightly firm to the bite) approximately 8 minutes. Drain and cool.
- Make the salad. Add the pasta, lobster and vegetables to a bowl and toss to combine.
- Make the dressing. Whisk together the ingredients for the dressing and pour over the salad.
- Serve. Toss the salad until well combined and chill for 30 minutes. Serve with freshly chopped tarragon.
If you’re not feeling up to cooking a whole lobster, you can cook lobster tails which are much easier.
What to Serve with Lobster Pasta Salad
More Lobster Recipes
- Lobster Rolls
- The Best Grilled Lobster Tail
- Easy Lobster Bisque
- Lobster Risotto
- Lobster Tacos with Cilantro Lime Aioli
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Lobster Pasta Salad Recipe
Equipment
Ingredients
- 3/4 cup good quality mayonnaise
- 1/4 cup plain low-fat greek yogurt
- juice and zest of one lemon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon granulated sugar
- 1 tablespoon chopped fresh tarragon
- 5 cups cooked shell pasta
- 3 ears corn on the cob, shucked and cleaned
- 2 1/2 cups chopped cooked lobster meat
- 1 cup sliced grape tomatoes, I used red and yellow
- 4 scallions, chopped
Instructions
- Preheat grill.
- In a medium bowl, whisk together the mayonnaise, yogurt, lemon juice, lemon zest, salt, pepper, sugar and tarragon until combined. Set aside.
- Place the corn directly on the grill rack and cook until charred on all sides, approximately 1-2 minutes on each side. Transfer to a plate and allow to cool.
- In a large bowl, add the pasta, lobster, tomatoes and scallions. Cut the corn off the cob and add to the bowl.
- Pour the dressing over the salad and toss to combine. Cover and chill for up to two hours. Serve with chopped tarragon and lemon wedges, if desired
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have a disability and my left hand doesn’t, these recipes look like you can do with 1 hand. If I’m wrong, take me off your list, otherwise, thank you!
Most of the recipes are definitely easily managed with one hand. I often times film with one hand while cooking with the other. Thank you for following!
Loooooved this salad! Thanks Kellie!
Thank you!
The sign of a really good recipe is when you mess it up and it’s still delicious. I couldn’t find lobster so I decided to use shrimp. Then I got lazy and bought pre-cooked cleaned shrimp – despite knowing full well you should never do that. Of course, the shrimp had zero flavor but the salad was so flavorful that everyone still loved it.
Thank you for your comment!