All the best parts of a lobster roll, but in a pasta salad. Technically, this is meant to be served chilled, but you can use your discretion on that. This is the perfect summer potluck dish!
Lobster Roll Pasta Salad
Ingredients
- 8 oz Shelled lobster meat claws and knuckle meat preferred
- 6-8 oz Mezzi paccheri pasta or other short pasta shape
- 2 tbsp Fresh dill minced
- 2 cloves Garlic minced or grated
- 4 tbsp Salted butter divided in half
- ¼ cup Panko breadcrumbs
- ½ cup Mayonnaise
- 1 Lemon zested and juiced
- Kosher salt
- Black pepper
- Chives thinly sliced for garnish
Instructions
- Boil the pasta according to package instructions until just past 'al dente.' Drain and rinse to cool pasta down.
- In a pan over medium-low heat, melt 2 tbsps butter and saute garlic in butter until fragrant. Add lobster meat to the pan and cook until warmed through and thoroughly coated in garlic butter. Turn off heat.
- In a large bowl, add mayonnaise, dill, lemon zest, lemon juice, and add salt and pepper to taste. Whisk to combine. Add contents of the pan (lobster, garlic, butter) to the bowl and gently toss until lobster is fully coated. Add cooked and drained pasta to the bowl and toss to combine again. If needed, add more mayo and/or lemon.
- In a pan over medium heat, melt 2 tablespoons butter and add 1/4 cup panko breadcrumbs. Stir to coat and toast until golden brown. Remove from heat and set aside.
- If you want to chill the pasta and serve at a later time, store in the fridge and store the breadcrumbs separately. If serving immediately, make sure the pasta salad taste is to your liking, then sprinkle on breadcrumbs and chopped chives.
