Lobster Roll Pasta (Print Version)
# Ingredients:
→ Seafood
01 -
1 pound of lobster meat, cooked and from 4 small lobsters or 4 medium-sized tails (4 ounces each)
→ Produce
02 -
A half cup of chopped red onion
03 -
1/4 cup fresh-cut chives
04 -
1/2 cup finely sliced celery and the leafy tops
→ Pasta and Seasonings
05 -
1/2 teaspoon of celery-flavored salt
06 -
A pinch of kosher salt (add a little extra for cooking the pasta)
07 -
8 ounces of cavatappi pasta
→ Dressing
08 -
1/4 cup of plain 0% fat Greek yogurt
09 -
1/3 cup of light mayo
# Instructions:
01 -
Steam raw lobster if needed, cooking just until done. Cut the cooked meat into chunks about 1 inch big.
02 -
Boil the cavatappi pasta in salted water. Cook it an extra minute or two past the package's suggested time for a softer bite. Drain and cool under cold running water.
03 -
In a big bowl, combine the celery, lobster meat, mayo, yogurt, red onion, kosher salt, celery salt, and chives.
04 -
Once the pasta is cold, stir it into the lobster mix. Make sure to chill everything well before serving.
# Notes:
01 -
Yields 10 cups, great for serving 10 people with 1 cup each
02 -
Go for good-quality lobster for tastier results
03 -
Swap dry chives (1 tablespoon) if fresh chives aren't around