This gluten-free lobster roll pasta salad is the perfect summertime dish! It has all of the ingredients you love about lobster rolls, but in pasta salad form.

Lobster rolls are the perfect summer sandwich! It’s fresh, comforting, and just straight-up delicious! As someone who doesn’t eat gluten, but eats a lot of gluten-free pasta, I wanted to turn this summer classic into a pasta salad. It’s most definitely one of the best pasta salads I’ve ever had, and it’s surprisingly easy to make!

Why you’ll love this lobster roll pasta salad

• It’s fresh and perfect for summer. The fresh flavor of this salad makes it perfect for a hot summer day.
• It’s lobster roll flavor! Lobster rolls are such a classic, but hard to have gluten-free. This gives all the flavor without any gluten or dairy!

The ingredients for lobster roll pasta salad

• Lobster Tails. If lobster is harder to access, these flavors would also be amazing with shrimp for a shrimp pasta salad!
• Pasta. I love to use jovial gluten-free pasta.
• Celery and Red Onion. I love the crunch and flavor from these veggies.
• Mayo. I use this, but you can also sub dairy-free yogurt if you tolerate it better.
• Lemon Juice, Salt, and Pepper.
• Fresh Chives. For topping.

How to make lobster roll pasta salad

• Step One. Cook the lobster tails.
• Step Two. Ice the lobster tails.

• Step Three. Dice the lobster meat.
• Step Four. Combine all the ingredients and mix.

• Step Five. Top with chives and enjoy!

Tips & Tricks

• Use good-quality mayo for flavor! I love the Sir Kensington Avocado Oil mayo. You can also use homemade mayo, or even a dairy-free yogurt if that’s what you tolerate.
• Season to taste. Depending on how salty your lobster is after poaching, you may need to salt the pasta more or less. Always season to taste!

Storage and reheating instructions

A complaint I always hear about gluten-free pasta salads is that the pasta doesn’t stay soft when chilled. My workaround for this is cutting the recipe in half and only preparing half of it immediately. For the other half of the ingredients, I keep them separate in the fridge and reheat the pasta to soften it before serving.

Can you make this recipe without the lobster?

If lobster is harder to access, these flavors would also be amazing with shrimp for a shrimp pasta salad!

You’ll also like…

• Spring Pasta Salad
• Strawberry Balsamic Pasta Salad
• Chicken Caesar Pasta Salad

Lobster Roll Pasta Salad {Gluten free}

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• Author: Michelle
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Ingredients

Units USM Scale 1x2x3x

• 3 lobster tails (about 3-4oz each)
• 6 ounces jovial gluten-free pasta, cooked
• 1/3 cup celery, chopped
• 1/2 red onion, diced
• 1/2 cup mayo (I use this, sub-dairy-free yogurt)
• Juice of half a lemon
• Salt and pepper to taste
• 2 tbsp fresh chives, chopped

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Instructions

1. Bring a large pot of water to a rolling boil and generously salt the water. Add the lobster and boil for 3-5 minutes or until the lobster is cooked through.
2. Remove the lobster tails from the water and add to an ice bath in a large dish. Allow to sit in the ice bath for 5 minutes to cool.
3. Use kitchen scissors to cut the lobster shells and pull out the meat. Dice the meat into bite-sized pieces and set aside.
4. Add the pasta to a large bowl. Add the red onion, celery, cooked lobster, mayo, lemon juice, salt and pepper to taste. Toss well to combine and season further to taste.
5. Top with chives and serve chilled.

Notes

All nutrition facts are estimated and will vary.

• Prep Time: 15
• Cook Time: 20

Nutrition

• Serving Size: 1 serving
• Calories: 431
• Fat: 22g
• Carbohydrates: 36.2g
• Fiber: 2g
• Protein: 21g