lobster roll pasta salad...kinda
SURPRISE BONUS RECIPE! an end of summer salute.
it’s here, it’s here!! when I shared this pic on my IG stories, SO many of you asked for the recipe/details/etc. my friends, I would never make something this delectable and NOT share it with you…it is quite literally my job!
so lets talk about what the heck it even is first. the conception of this recipe comes from a classic, Maine-style lobster roll. If you’re not up to date on the different types of lobster rolls, Maine-style is typically served cold in a mayo-salad style. Connecticut style is warm and butter based. both are delicious, but some people will fight over which one is best.
as an intense lover of both butter AND mayo, I thoroughly enjoy both types. However, I always find myself craving the mayo-based lobster rolls. but don’t worry, this recipe uses butter and mayo :)
SO, as I do with many things, I wanted to take a lobster roll, but turn it into a pasta salad. I’m always team pasta > bread, so this made perfect sense! The title says “pasta salad…kinda” because tbh this would be great chilled OR warm. so, eat it however you like. I had it at kind of room temp and it was fire flames deliciousness.
either way it is f***ing delicious, so lets get into the details.
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let’s talk about the main character: the lobster. I intended to buy a live lobster and get the meat from there, but the store was out of live lobsters, so I resorted to a much more simple (albeit more expensive) option. I bought pre-shelled lobster meat (gasp!). I used Luke’s Maine Lobster Meat which sells for around $30-$35 and I got it from my local Whole Foods. This is definitely the most expensive element, but I think it is worth splurging, especially if you want to buy the meat out of the shell already. For a cheaper option, you can always buy lobster tails, and use the meat in that. However, I highly recommend splurging to get claw meat.
the pasta: I debated about what type of pasta to use. I knew I wanted a short pasta shape, but also needed something big enough to hold up to the lobster. I ended up choosing mezzi paccheri, which is sort of like a rigatoni, but larger and it doesn’t have ridges. This mezzi paccheri by DeCecco is a good choice. If you can’t find mezzi paccheri, I also think that calamarata (aka calamari shaped pasta) would be a good choice. If all else fails, go for a good quality rigatoni pasta.
other stuff you’ll need: Good buttah. IDC what kind of butter you use, so long as it is not some weird low-calorie not butter stuff. you’re making a recipe based on a lobster roll, use the good stuff! You’ll also need some fresh dill and fresh chives, but not a lot. Chives could be substituted with parsley if they must, but the dill is pretty self-evident. Omit it if you’re a dill-hater. Garlic! just two cloves or so. You can add more if you wanna. Mayo! if you know me, you know I’m going to tell you to use Kewpie mayonnaise. It’s just the best. However, use what you have. Duke’s mayo is the next best option, but whatever you like is fine. Lemon! self-explanatory. buy a lemon. pankoooo breadcrumbs. “oh my god how could she add MORE carbs to a pasta dish?!?!?”. listen to me. half of what makes a lobster roll yummy is the buttery toasted bread. SO, we’re just going to toast some breadcrumbs so we can keep that toasty buttery bready flavor. and lastly, S&P. salt & peps. but HEY. we’ve talked about this already. Kosher. Salt. Only!!!!!!!!!!!! and fresh cracked pepper if possible <3
I think that’s all the context you need to know for this, right? okay keep on scrollin for the recipe.
Lobster Roll Pasta Salad 🦞
serves: 2-4 ppl (unless you’re really hungry)
ingredients:
about 8 oz shelled lobster meat, claws & knuckles preferred.
6-8 oz mezzi paccheri pasta (or other shape, see notes above).
2 tbsp fresh dill, minced
2 cloves garlic minced or grated.
4 tbsps butter, divided in half.
panko breadcrumbs
1/2 cup mayonnaise
1 lemon, zested and juiced
Kosher salt
Black pepper
fresh chives, thinly sliced
instructions:
begin by boiling pasta according to package instructions until just past al dente. drain and rinse to cool pasta down.
prep ingredient: mince dill, mince garlic, zest lemon, etc.
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, juice the lemon, and add salt and pepper to taste. whisk to combine.
add contents of the pan (lobster, butter) to the bowl and gently toss until lobster is fully coated.
add 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 about 1/4 cup panic 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.
eat and enjoy and thank me later <3