With penne pasta, lobster, grilled corn, bell pepper, avocado, jalapeno pepper and the most delicious tarragon dressing, this easy lobster pasta salad recipe is a must make this summer. Try it once, and you’ll be craving it time and time again!
Whenever I think of pasta salad (or lobster for that matter), I think of summer. You too?
And one of my favourite things about summer is being able to go out into the garden and cut some fresh herbs whenever I need them (I definitely miss that in the snowy winter months).
I also love the casual vibe of cooking that summer brings — pasta salads, grilling, eating outside on the deck, that kind of thing.
This lobster pasta salad has been a foodie highlight this season, and once you give it a go, you’ll understand why. It’s just so incredibly yummy!!
Lobster
I used a pre-cooked package of lobster meat for this pasta salad. It was so convenient because it was ready to use. All I had to do was chop the lobster into bite-sized pieces.
If you can’t find pre-cooked lobster where you are, oftentimes the fish monger at your grocery store will cook the lobster for you, then all you have to do is remove the meat from the shell and chop.
Alternatively, you can cook the lobster at home yourself.
If you’re a lobster fan, then this summer salad is a must try (there’s a whooping whole pound of lobster meat in this recipe!).
Creamy Tarragon Dressing
This creamy tarragon dressing is what (in my humble opinion) makes this lobster pasta salad extra scrumptious (aside from the delicately sweet lobster meat, of course).
Tarragon has a lovely anise flavour that really goes well with the lobster. Plus, our garden is absolutely overflowing with the stuff, so this creamy dressing is a great excuse to use some.
I really think the fresh tarragon is important in the pasta salad dressing, and if you can get your hands on some definitely get it.
However, If you absolutely can’t find fresh tarragon, you can substitute with fresh basil. Basil is a little milder and doesn’t have quite the same punchy anise flavour, so you’ll likely need to use a little more (up to another ¼ cup). As with anything, it’s easier to add than take away. So add some basil to the pasta salad dressing, see how you like it, then add more if needed.
Assembling the Lobster Pasta Salad
After your penne pasta is cooked and your corn is grilled, then it’s just a matter of combining the pasta salad ingredients in a large mixing bowl with the creamy tarragon dressing. Stir until everything is combined and all the ingredients are well coated in the dressing.
You can then serve the pasta salad straight out of the mixing bowl or transfer it to a serving dish. Then all that’s left to do is dig in! So freaking good!
What Can I Use Instead of Lobster?
Instead of lobster in this pasta salad, you can use cooked crab or shrimp.
Looking for a more budget-friendly option? I get it, seafood can be expensive, especially lobster, and it’s definitely a special occasion treat. Another delicious (and more budget-friendly) option in this seafood pasta salad is imitation crab (imitation crab is great in seafood dip too).
What To Serve With It
For a delicious surf and turf kind of meal, this lobster pasta salad pairs deliciously with grilled steak or burgers.
And, of course, oven-baked (then grilled) ribs is also another delicious option for a hearty meal.
More Yummy Summer Salads
If you try this lobster pasta salad recipe, be sure to leave a comment below!
Lobster Pasta Salad
Ingredients
Creamy Tarragon Dressing
- ¾ cup mayonnaise
- ¼ cup chopped tarragon leaves
- 2 tablespoons chopped chives, or green onion
- 2 tablespoons lime juice, from about 1 lime
- ½ teaspon freshly ground black pepper
- ¼ teaspoon salt, or to taste
Lobster Pasta Salad
- 8 ounces dried penne pasta, about 2.5 cups (or you can use another similarly sized pasta, like bow tie pasta, small pasta shells, elbow macaroni or cavatappi)
- 2 ears fresh corn, shucked
- 1 pound cooked lobster meat, cut into bite-sized pieces
- 1 avocado, halved, pitted, peeled and diced
- 1 bell pepper, small dice
- 2 small jalapeno peppers, each halved, seeds and ribs removed, then sliced thin
- Chopped tarragon leaves, garnish to taste
- Chopped chives, garnish to taste
Instructions
Creamy Tarragon Dressing
- Combine mayonnaise, tarragon, chives, lime juice, salt and black pepper in a small mixing bowl and whisk to combine until everything is well incorporated. Set aside.
Lobster Pasta Salad
- Cook the penne pasta about 1 to 2 minutes longer than the package instructions. Drain, rinse under cold water and drain again.
- Meanwhile, to grill corn, preheat your grill to medium-high heat. Once the grill is ready, place the ears of corn on the grill and cook for about 10 to 15 minutes, turning every so often until you've reach your desired doneness. Allow to cool for a few minutes or so until it's cool enough to handle, then remove the kernels from the cob.
- Place the cooked penne pasta, corn, cooked lobster meat, avocado, bell pepper and jalapeno peppers in a large mixing bowl.
Combine the Dressing and Pasta Salad
- Pour the creamy tarragon dressing over the lobster pasta salad, then mix everything together until all the ingredients are well distributed and the dressing coats everything.
- Transfer the pasta salad to a serving bowl and garnish with more tarragon and chives. Yields about 6 to 8 servings. Serve and enjoy!Note: Properly store leftovers in an airtight container in the fridge and enjoy within 2 to 3 days. The dressing will seize up a bit when chilled, but will get creamy again once out of the fridge for about 10 minutes. If making this salad ahead of time, you may want to consider adding the avocado just when you're about to enjoy, so it doesn't oxidize (turn brown).
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Mary says
I love the idea of this recipe, but I don’t like tarragon- any other dressing idea? Thanks
Dawn | Girl Heart Food says
Hi Mary! You could try substituting with fresh fennel fronds (which will give you somewhat of a similar taste to tarragon). Or, you could try fresh basil or dill. Hope you enjoy the recipe!
Valentina says
I absolutely love shellfish with corn, and this salad is the most delicious way to combine them. ALL of the flavors sound so delicious together. Can’t wait to try it. 🙂 ~Valentina
David @ Spiced says
Oh, this is quintessential summer in a bowl! It sounds like a fantastic lunch on a warm day. (I like the use of precooked lobster, too!) One of Laura’s favorite dishes back when we lived in NY was a warm lobster pasta. I bet she’d love the cold summer version, too. Definitely putting this on the list to make! Thanks for the inspiration, Dawn!
Dawn | Girl Heart Food says
It really is!! Thank you very much, David!! Hope you and Laura enjoy the recipe.
Michelle says
You’re so lucky to have so much lobster on the East coast! This lobster pasta salad looks so creamy and delicious — never thought to pair it with tarragon, but will have to give that a try!
Dawn | Girl Heart Food says
It’s so yummy with the tarragon! Thanks Michelle!
Frank Mosher says
An exceptional recipe worth a try and I shall very shortly. Like the idea of the roasted corn addition, and of course tarragon! Gave four stars only because I have yet to make it, but advanced enough to know that it can only be delicious! Cheers!
Dawn | Girl Heart Food says
Thanks, Frank – it’s so yummy!! Hope you enjoy it too!!