Best Lobster Pasta Salad Recipes

Lobster Pasta Salad image

Provided by ratherbeswimmin

Categories Lobster

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 ounces orecchiette or 6 ounces shell pasta
2 cups cooked lobster meat, cut into bite-sized chunks
1 cup diced celery
1/2 cup thinly sliced green onion, including tender green tops
2 tablespoons chopped fresh tarragon (or 2 t. dried tarragon, crumbled)
3/4 cup mayonnaise
salt
fresh ground black pepper
1 tablespoon tarragon vinegar

Steps:

Cook the pasta per package directions for al dente.
Drain in a colander and rinse briefly under cold running water; shake colander gently to drain; set aside.
To make the dressing: in a small bowl, whisk the mayonnaise, salt, and pepper together; whisk in the vinegar; set aside.
Place the drained pasta in a large bowl; add in the lobster, celery, green onions, and tarragon; toss gently to mix.
Pour the dressing over the mixture; toss gently but thoroughly to mix.
Cover and refrigerate at least 2 hours and up to 8 hours.
If you refrigerate the salad for 8 hours or more, you may want to add a small amount of mayonnaise as the pasta will absorb the dressing over a long period of time.
Serve chilled.

Nutrition Facts : Calories 345.1, Fat 15.6, SaturatedFat 2.3, Cholesterol 11.5, Sodium 339.1, Carbohydrate 45.3, Fiber 2.3, Sugar 4.3, Protein 6.9

Lobster/Crab Pasta Salad image

Provided by Hanan Hussein @Hananhus

Number Of Ingredients 5

1 package(s) rotini pasta (12 oz)
2 cup(s) frozen peas
1 package(s) imitation crabmeat or lobster chunks (8 oz)
1/2 cup(s) mayonnaise
1/3 cup(s) tartar sauce

Steps:

Cook peas with the pasta in salty water according to package directions. Drain and run under cold tap water til cool.
Mix all ingredients together and stir well till well coated with sauces. Cover an refrigerate till ready to serve.