Creamy Pasta and Lobster Salad
Easy to make pasta and lobster salad! The creamy dressing is made with mayo, Sriracha, and a little bit of lime juice. This is an irresistible summer salad. The combination of mint and cilantro make this salad so refreshing, grab your iced tea and relax while savoring this flavorful pasta and lobster salad!
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Who doesn’t enjoy a meaty lobster tail unless you have a seafood allergy? My two daughters enjoyed this creamy pasta salad with delicious fresh lobster meat. I remember when I was a little girl back home in the Philippines. My parents and I used to go to the beach to enjoy picking up some oversized seashells. I placed it close to my ear to listen to the sound of the ocean wave. When I moved to the US, I don’t travel as much. I miss living close to the ocean because it was so easy to grab the freshest seafood. Now, when I go to the supermarket, I try to look for the freshest seafood, but of course, I will never get close to the freshness of the seafood inside a fisherman’s boat.
how to cook the lobster tail
- I used six medium-sized lobster tails in this recipe. You can use the whole lobster if you like. Although the tails are already cleaned, I still run them in cold water to make sure there is no dirt left. I filled the pot with water (enough to cover the lobster tail), then add salt and pepper.
- I add the lobster tails into the pot, place them onto the stove, and turn the heat into medium-high. I let the water boil for 2 minutes, then I remove them from the heat as soon as the lobster shell turns bright orangey-red.
- I place the lobster tails in cold water to stop the cooking process. Remember, you want moist, juicy lobster and not overly cooked.
how to remove the meat out of the lobster shell
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Use a pair of kitchen shears. Cut the backside of the shell first.
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Flip the shell and cut the top part. Now that you have a nice opening, use your hands and get into the shells to remove the lobster meat.
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Now cut your lobster meat into bite-sized pieces.
how to make the dressing
For the dressing you need:
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Sriracha
- 2 teaspoons sugar
- 1 tablespoon lime juice
Instructions:
- In a bowl, combine all the dressing ingredients. Mix until smooth. Set aside until ready to toss the salad.
What you need for the rest of ingredients
- 1 cup cherry tomatoes, cut in half
- 4 cups cooked pasta, I used Mezzi rigatoni
- 1 cup frozen corn, thawed
- 2 stalks green onions, sliced
- For the herbs, a sprig of mint and half bunch of cilantro, roughly chopped
Instructions:
- In a bigger sized bowl, combine the pasta, the creamy dressing, the cooked lobster meat, cherry tomatoes, corn, fresh herbs, green onions, then season with salt and pepper. Use a salad tosser or larger serving spoon and toss to coat.
- Serve cold.
watch how to make it
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Creamy Pasta and Lobster Salad
Equipment
- Soup Pot
- Mixing bowls
- Salad tosser
- knife
- cutting board
Ingredients
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 2 tablespoon Sriracha
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon red chili pepper flakes
- 4 cups cooked pasta
- 2 cups cooked lobster meat, cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 cup frozen grilled corn, thawed
- 1/2 bunch cilantro, roughly chopped
- 1 sprig mint, roughly chopped
- season with salt and pepper to taste
Instructions
- Make the creamy dressing. In a bowl combine, mayonnaise, sour cream, lime juice, Sriracha, sugar, salt, and pepper. Stir to combine and until it becomes smooth in texture. The consistency should be a little thicker. Set aside.
- In a serving bowl, combine the pasta, creamy dressing, cooked lobster meat, cherry tomatoes, corn, cilantro, mint, salt, and red chili pepper flakes. Toss to coat well. Serve cold.
Notes
- If you’re buying the lobster tails, cook them in a pot filled with water and season with salt and pepper. Bring to boil for 2 minutes or until the lobster turned into deep red orangy color. Run them in cold water to stop the cooking process.
- Use kitchen shears to cut the shells and remove the meat, then cut it into bite-sized pieces.
- The grilled frozen corn added an extra layer of flavor to the salad.
- If you’re not a big fan of lobster, you can use shrimps or chicken if you like.
- Grilled salmon is great for this salad also.
DID YOU MAKE THIS RECIPE? Tag @leanbellaskitchen and hashtag #leanbellaskitchenequipment
ABOUT JEN
Welcome to my virtual home. I’m a mom of two wonderful girls and a Community Education Culinary Instructor. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking and prepping meals will save you money, time, and you know what goes into your food. Definitely worth the effort. Read more…
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