Lobster Pasta Salad Recipe
Lobster Pasta Salad is loaded with fresh summer veggies and tossed in a light, refreshing lemon tarragon dressing. A true seaside treat.
Servings: 10 servings
Cost: $30
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
Lobster Pasta Salad can be made up to 24 hours in advance. Cover and refrigerate until ready to serve.
Nutrition
Serving: 0g | Calories: 342kcal | Carbohydrates: 27g | Protein: 18g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 103mg | Sodium: 596mg | Potassium: 279mg | Fiber: 1g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 4.1mg | Calcium: 92mg | Iron: 1.7mg