Lobster Pasta Salad with Lemon-Tarragon Dressing
Cozy, elevated, and bursting with both late-summer freshness and early-fall richness, this dish makes a perfect transition meal—great for harvest parties, elegant lunches, or make-ahead dinners.
Ingredients
Pasta Salad Base
- 5 cups cooked shell pasta
(Use whole wheat or multigrain for a nuttier fall flavor.) - 2½ cups cooked lobster meat, chopped
- 3 ears fresh corn, husked (or 2 cups frozen corn kernels if out of season)
- 1 cup cherry or grape tomatoes, halved
- 4 scallions, finely chopped
- Optional Fall Add-Ins:
- ½ cup roasted butternut squash cubes
- ⅓ cup dried cranberries
- ¼ cup toasted chopped pecans or walnuts
Creamy Lemon-Tarragon Dressing
- ¾ cup good quality mayonnaise
- ¼ cup plain low-fat Greek yogurt
- Zest and juice of 1 lemon
- 1 tablespoon fresh tarragon, finely chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon maple syrup (optional for a fall twist instead of sugar)
Instructions
- Cook Pasta
Cook pasta according to package instructions until al dente. Drain, rinse under cool water, and set aside to dry. - Grill or Roast the Corn
- Grill Method: Preheat grill to medium-high. Grill corn for 6–8 minutes, turning to lightly char all sides. Let cool, then cut kernels off the cob.
- Roasting Alternative: Roast corn in a 425°F (220°C) oven for 15 minutes on a baking sheet, turning once.
- Make the Dressing
In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon zest and juice, tarragon, salt, pepper, and maple syrup until smooth and creamy. Taste and adjust seasoning. - Assemble the SaladIn a large mixing bowl combine cooled pasta, lobster meat, grilled corn kernels, sliced tomatoes, and scallions.
Pour dressing over top and gently fold with a spatula until everything is evenly coated.
Cover bowl and refrigerate at least 30 minutes (up to 24 hours) so flavors meld.
5. Serve
Give the salad a quick toss, taste for seasoning, and add a pinch of salt, squeeze of lemon, or extra tarragon if desired.
Present in a chilled serving platter garnished with lemon wedges and a few whole tarragon sprigs.
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Helpful Tips & Variations
Seafood swaps – equal-weight cooked shrimp, lump crab, or a combination work well.
Pasta shapes – rotini, farfalle, or orecchiette catch the creamy dressing beautifully.
Make it dairy-free – replace Greek yogurt with unsweetened coconut yogurt.
Storage – keep tightly covered in the coldest part of the refrigerator for up to 2 days. The pasta will absorb dressing as it sits; refresh with a spoonful of yogurt or mayo and a drizzle of lemon juice before serving leftovers.
Serving suggestion – pair with chilled melon wedges and sparkling water with fresh mint for a complete summer meal.
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Nutrition (per approx. 1-cup serving)
Calories : 342
Protein : 18 g
Carbohydrates : 27 g
Fat : 17 g (2 g saturated)
Cholesterol : 103 mg
Sodium : 596 mg
Fiber : 1 g
Values are estimates generated by nutrition software and can vary based on brands and ingredient substitutions.