Go Back
+ servings
Seafood chowder in a white bowl.
Print Recipe
No ratings yet

Lobster Pasta Salad

This salad is a great make-ahead option for kitchen parties. The lemon, dill and sour cream add a gentle tartness to the dressing, which is then balanced by the sweetness of the lobster and corn.
Servings: 4 to 6 servings, more if serving as a side


  • 1 pound fusilli or other small pasta
  • ½ cup light sour cream
  • cup olive oil
  • cup freshly squeezed lemon juice
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely chopped fresh dill
  • 2 large garlic cloves minced
  • 1 teaspoon ground black pepper
  • teaspoon mustard powder
  • teaspoon salt
  • 2 cups cooked chopped lobster meat
  • 1 cup corn kernels
  • 1 cup diced tomato
  • 1 small bunch green onion chopped (approximately ⅓ cup)


  • Mise en place - begin 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.


Recipe Credit to the lovely, and talented Movita Beaucoup
Thank you so much for guesting posting for me Rachael. xx