Ingredients
16 oz cooked lobster meat (from four 1–1/4 lb whole lobsters or four 4 oz tails)
1/2 cup chopped celery and leaves
1/3 cup light mayonnaise
1/4 cup 0% fat Greek yogurt
1/4 cup fresh chives
1/4 cup chopped red onion
1/2 teaspoon celery salt
1/4 teaspoon kosher salt plus additional for pasta
8 ounces pasta (such as cavatappi, or alternatives like fusilli, macaroni, or bow ties)
Instructions
1- Prepare the lobster by steaming it until just cooked if using raw, or start with pre-cooked meat for convenience.
2- Boil a large pot of salted water and cook 8 ounces of pasta according to package instructions, aiming for 1 to 2 minutes longer than al dente.
3- Drain the pasta and rinse it under cold water to cool it quickly.
4- Remove the cooked lobster from its shell and chop it into roughly 1-inch pieces.
5- Combine the lobster with 1/2 cup chopped celery and leaves, 1/4 cup fresh chives, 1/4 cup chopped red onion, 1/3 cup light mayonnaise, 1/4 cup 0% fat Greek yogurt, 1/2 teaspoon celery salt, 1/4 teaspoon kosher salt, and the cooked pasta.
6- Chill the mixture and serve it cold for the best flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🦐 Use fresh or frozen lobster depending on availability; frozen tails can be thawed and steamed.
🍝 Choose pasta made from simple ingredients like wheat and water for better texture and flavor.
🥄 Greek yogurt reduces fat and calories while keeping the dressing creamy.
- Prep Time: 10 minutes
- Cooking time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Seafood
- Method: Boiling, Mixing
- Cuisine: American, Seafood
Nutrition
- Serving Size: 2 cups
- Calories: 282
- Sugar: 1.5 g
- Sodium: 766 mg
- Fat: 5.5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 23.5 g
- Cholesterol: 137 mg