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
Scale
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