Lobster Pasta Summer (Print Version)
# Ingredients:
→ Seafood
01 -
1 pound cooked lobster meat, from either 4 lobsters (1-1/4 lbs each) or 4 lobster tails (4 oz each)
→ Produce
02 -
1/4 cup chopped red onion
03 -
1/4 cup finely chopped fresh chives
04 -
1/2 cup celery, chopped with a few leaves included
→ Pasta and Seasonings
05 -
1/4 teaspoon kosher salt, plus a bit extra for boiling pasta
06 -
8 oz cavatappi (spiral) pasta
07 -
1/2 teaspoon celery salt for seasoning
→ Dressing
08 -
1/4 cup plain Greek yogurt, 0% fat
09 -
1/3 cup light mayo
# Instructions:
01 -
Steam raw lobster until it’s just cooked through if starting with raw. Chop up cooked lobster into bite-sized 1-inch pieces.
02 -
For softer noodles, cook cavatappi in salted boiling water a minute or two longer than what’s mentioned on the box. Drain and give it a cold rinse.
03 -
In a large bowl, toss together the lobster, celery, mayo, yogurt, chives, onion, celery salt, and kosher salt.
04 -
Mix the cooled pasta into the bowl of lobster and dressing. Chill it well in the fridge before serving.
# Notes:
01 -
Total yield: 10 cups, enough for 10 individual servings of 1 cup each
02 -
Best flavor comes from using premium lobster meat
03 -
Swap out dried chives (1 tablespoon) if fresh isn’t available