I cannot believe it took me this long to turn my lobster roll recipe into a pasta salad. The first bite of this Lobster Roll Pasta Salad immediately reminded me of a classic lobster roll, but in a chilled, creamy summer pasta salad form that is perfect for Memorial Day, Fourth of July, beach weekends, cookouts, or even a light summer dinner. The lemon, celery, and light mayo dressing keep everything fresh and bright, without overpowering the lobster.
If you already love my lobster roll recipe, this is another fun way to enjoy those same flavors. The buttery toasted panko breadcrumbs sprinkled over the top mimic the flavor and texture of a toasted lobster roll bun, and honestly, take this whole dish over the top.
Why You Will Love This Lobster Roll Pasta Salad Recipe
- Classic lobster roll flavors: This chilled lobster pasta salad has all the flavors of a traditional lobster roll including lobster meat, celery, lemon, and a creamy mayo dressing.
- Perfect summer pasta salad: Great for cookouts, summer parties, Memorial Day, Fourth of July, baby showers, and seafood dinners.
- The toasted breadcrumb topping: The buttery toasted panko breadcrumbs mimic the flavor of a toasted lobster roll and add the perfect crunch.
- Easy to make ahead: This lobster roll pasta salad tastes even better after chilling for a bit in the refrigerator.
- Easy to double: Perfect for feeding a crowd or bringing to summer gatherings.
Ingredient Substitutions
- Lobster tails: Substitute with cooked lobster meat, claw meat, or even lump crab meat.
- Medium pasta shells: Elbow macaroni, cavatappi, mini farfalle, or ditalini all work well.
- Mayonnaise: Use light mayo or a combination of mayo and plain Greek yogurt.
- Fresh parsley: Fresh dill or chives work beautifully here as well.
- Panko breadcrumbs: Regular breadcrumbs can work, but panko gives the best crunchy texture.
How to Prepare Lobster Roll Pasta Salad
- Remove the meat from the lobster tails. You can freeze the shells to make lobster stock later.
- Place the lobster meat into a steamer. Season with a pinch of salt. Steam for just a few minutes, until cooked through. Chop into bite-sized pieces and place into the refrigerator to chill.
- Bring a large pot of salted water to a boil. Cook the pasta shells until al dente according to package directions.
- Drain the pasta and lay it out on paper towels to cool and drain further.
- In a small skillet over medium heat, melt the butter. Add the panko breadcrumbs and toast until golden brown, stirring often. Keep a close eye on them because they can burn quickly.
- Once the breadcrumbs have cooled slightly, stir in the fresh parsley.
- In a large bowl, combine the cooled pasta, mayonnaise, celery, lemon juice, lemon zest, celery seed, and chilled lobster meat.
- Gently stir everything together until combined. Taste and adjust with extra salt or lemon juice, if needed.
- Transfer to a serving platter or bowl and chill for about 15 to 20 minutes, if desired.
- Finish with the toasted breadcrumb topping and serve with lemon wedges.
How to Serve and Store
- Serve this Lobster Roll Pasta Salad chilled, with extra lemon wedges on the side.
- Pair with grilled corn for a classic summer combination.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the toasted breadcrumbs separate, if making ahead so they stay crispy.
- Double the recipe for parties and summer entertaining.
Frequently Asked Questions
Instead of steaming, you can also boil the lobster tails, broil, grill them for a slightly smoky flavor, or poach them in butter. If using pre-cooked lobster meat, simply chill it before adding it to the pasta salad.
Cooling the pasta helps prevent the dressing from becoming oily or soaking in too quickly.
The buttery toasted panko mimics the flavor and texture of a toasted lobster roll bun while adding crunch.
Yes. You can make the pasta salad a few hours ahead of time, but add the toasted breadcrumbs just before serving.
This Lobster Roll Pasta Salad is one of those summer recipes that feels both comforting and elevated at the same time. Between the tender lobster, bright lemon flavor, creamy dressing, and buttery toasted breadcrumb topping, every bite tastes like summer. If you love classic lobster rolls, chilled seafood salads, or easy summer pasta salads, this is definitely a recipe worth making this season.
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Lobster Roll Pasta Salad
- Total Time: 20 minutes
- Yield: 4 to 6 servings 1x
Description
This Lobster Roll Pasta Salad combines tender lobster meat, pasta shells, celery, lemon, and a light creamy dressing topped with buttery toasted panko for the ultimate summer pasta salad recipe.
Ingredients
Instructions
- Remove the meat from the lobster tails. You can freeze the shells to make lobster stock later.
- Place the lobster meat into a steamer. Season with a pinch of salt. Steam for just a few minutes, until cooked through. Chop into bite-sized pieces and place into the refrigerator to chill.
- Bring a large pot of salted water to a boil. Cook the pasta shells until al dente according to package directions.
- Drain the pasta and lay it out on paper towels to cool and drain further.
- In a small skillet over medium heat, melt the butter. Add the panko breadcrumbs and toast until golden brown, stirring often. Keep a close eye on them because they can burn quickly.
- Once the breadcrumbs have cooled slightly, stir in the fresh parsley.
- In a large bowl, combine the cooled pasta, mayonnaise, celery, lemon juice, lemon zest, celery seed, and chilled lobster meat.
- Gently stir everything together until combined. Taste and adjust with extra salt or lemon juice, if needed.
- Transfer to a serving platter or bowl and chill for about 15 to 20 minutes, if desired.
- Finish with the toasted breadcrumb topping and serve with lemon wedges.
- ENJOY!
Notes
- Three lobster tails will yield approximately 10 to 12 ounces of lobster meat.
- Do not overcook the lobster, or it can become rubbery.
- Be sure to cool the pasta before combining with the dressing.
- Add the toasted breadcrumb topping just before serving for the best crunch.
- Extra lemon juice can be added before serving to freshen the flavors.
- The lobster shells can be frozen and used later to make homemade lobster stock.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Lunch, Dinner
- Method: Easy
- Cuisine: Fish and Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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