lobster pasta salad

lobster pasta salad | movita beaucoup

Guys! I’m guest posting for my pal, Kim, over at Cravings of a Lunatic today!

I bet when Kim read my post she was thinkin’: this scampi happening. But that’s what happens when you hand control of your blog over to salmon else. Should I have scaled back on the fish puns? Probably. But I can keep this sort of thing up for a whale…

lobster pasta salad | movita beaucoup

You can find my recipe for lobster pasta salad over at Cravings of a Lunatic, or at the bottom of this post. It’s a great make-ahead option for kitchen parties and ceilidhs. The lemon, dill and sour cream add a little tartness to the dressing, which is balanced by the sweetness of the lobster and corn. It isn’t overly dressed or dripping with mayonnaise, and it’s super easy to throw together.

So, meet me over at Kim’s. Bonus: you’ll get to sea some photos of Kim in fishing mode. It’s a great oppor-tuna-ty.

. . .

Lobster Pasta Salad

print and make

Yields enough to serve 4-6 as a main, more as a side.

  • 1 pound fusilli (or other small pasta)
  • 1/2 cup light sour cream
  • 1/3 cup olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 3 tablespoons mayonnaise
  • 2 tablespoons finely chopped fresh dill
  • 2 large garlic cloves, minced
  • 1 teaspoon ground black pepper
  • 1/8 teaspoon mustard powder
  • 1/8 teaspoon salt
  • 2 cups cooked, chopped lobster meat
  • 1 cup corn kernels
  • 1 cup diced tomato
  • 1 small bunch green onion, chopped (approximately 1/3 cup)

Mise en place – start by getting organized. Read through the entire recipe before beginning. Measure out all of your ingredients. 

Cook pasta according to package instructions, then drain and run under cold water to stop the cooking process and cool the pasta. Place in a large bowl and set aside.

Combine the sour cream, olive oil, lemon juice, mayonnaise, dill, garlic, pepper, mustard powder and salt in a small bowl and whisk to combine.

Add the lobster, corn, tomato and onion to the pasta. Gently stir in the sour cream mixture until well combined. Refrigerate until ready to serve.

23 Responses to lobster pasta salad

  1. Maureen | Orgasmic Chef March 24, 2014 at 7:35 am #

    I have already been by there. Her email came first. I love that lobster pasta salad. The photos are wonderful.

    • movita beaucoup March 24, 2014 at 7:42 am #

      Thanks, Maureen!

  2. chef mimi March 24, 2014 at 8:38 am #

    So fresh. Perfect for spring!

  3. Lori @ RecipeGirl March 24, 2014 at 10:51 am #

    This looks absolutely wonderful! This summer… when we’re in Massachusetts getting lots of lobster, I’ll come back to your recipe and make it!

    • movita beaucoup March 24, 2014 at 1:47 pm #

      Summer, Massachusetts AND lobster? Perfection.

  4. IgnorantBystander March 24, 2014 at 12:17 pm #

    You must be squidding.

    I come here to read up on delicious food and instead I have to wade through this carp?

    Let minnow when you post a recipe for donairs.

    • movita beaucoup March 24, 2014 at 1:48 pm #

      I knew I could count on you people…

  5. Stacy March 24, 2014 at 12:38 pm #

    You should dolphinately scale back on the fish puns. But more lobster pasta salad, please!

    • movita beaucoup March 24, 2014 at 1:48 pm #

      You GET me.

  6. Mama's Gotta Bake March 24, 2014 at 12:41 pm #

    Wow! You really killed it with the puns! Lovely photos and I love the dish. I’ll head over to Kim’s blog now and check things out.

  7. cheri March 24, 2014 at 12:43 pm #

    Your lobster salad looks fantastic, as for the fish puns, they are pretty cute too.

  8. mellissa @ ibreatheimhungry March 24, 2014 at 3:14 pm #

    I first found you via Kim’s Burning Down the Kitchen interview which is still one of my faves! The puns though are killing me! Hilarious as usual!!!

    • movita beaucoup March 24, 2014 at 3:17 pm #

      Aw! Kim brought us together! {Let’s eat lobster in front of her.}

      • mellissa @ ibreatheimhungry March 24, 2014 at 3:21 pm #

        I’m in, but only if we can drink in front of her too! ha ha! You should come to Blogher Food in Miami this year! We’re both going and will finally meet in person! If you came too it would be epic!!! DO.IT.

        • movita beaucoup March 25, 2014 at 7:19 am #

          If I weren’t a starving artist I’d seriously consider it. (Though I’m pretty sure my Irish body would hate Miami.)

      • Cravings of a Lunatic April 1, 2014 at 3:09 am #

        I just wet my pants. I hope you’re happy now.

  9. paul March 24, 2014 at 9:56 pm #

    Kim’s got nothing to worry about. Narwhal you’re guest posting such delicious recipes. Now I’m urchin to go grab some lobster and try it out.

  10. shannon March 25, 2014 at 9:04 am #

    lobster. pasta. salad. big yes. you all are so free with your lobsters, really. IT MUST BE NICE. 🙂

  11. themessybakerblog March 25, 2014 at 12:29 pm #

    Loving the clever fish puns! I’m so jealous of your fresh lobster. I mean, you guys have loads of it up there. Heading over to Kim’s. I need to see these fishing photos you speak of.

  12. consuelohoneyandfigs March 25, 2014 at 2:19 pm #

    Aww girl you always crack me up! Love your fishy puns AND the looks of this salad. Oh My – it does sound delish <3

  13. Amy March 31, 2014 at 5:05 pm #

    I wish I had a fresh supply of lobster coming my way because this looks delicious! I’ve been craving cold, simple dishes…and especially pasta. This would hit the spot!

  14. Cravings of a Lunatic April 1, 2014 at 3:13 am #

    My first day back to work today so I had to swim over to say thank you for guest posting for me. It was so fintastic of you. I laughed, I cried, I whaled, then I broke out in hives. Freaking allergies man.

    All the comments here had me in absolute stitches. You are officially the pun queen and I am so proud I have a friend like you to do all my work for me while I watch netflix.

    We need to find you a sponsor my friend. I would love to have you meet up with us at a conference, or two, or three. We need to talk.

  15. movita beaucoup December 28, 2015 at 11:05 am #

    Comments on this post are now closed as it was published in March 2014. Thanks for stopping by!

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