• Grant Melton

Lobster Roll Pasta Salad

This recipe checks two boxes: a new way to make pasta salad and an excuse to eat a lobster roll—both things I’m always in the market for. It’s perfect for a crowd and travels neatly, making it an ideal BBQ side that's sure to impress a crowd on Labor Day, Memorial Day or those hot September weekends when you're still trying to hang on to summer. I top the pasta salad with crushed salt and vinegar potato chips not only because it’s my go-to when enjoying a lobster roll but for a touch of acidity and satisfying crunch!  

¾ lb. short-cut pasta (I like using medium sized shells)

1 cup mayonnaise 

½ cup sour cream 

Juice and zest of a lemon

1 teaspoon salt 

½ teaspoon black pepper 

½ cup minced celery, plus some leaves for garnish

¼ cup minced chives, plus more for garnish

2 tablespoons finely chopped dill 

½ lb. lobster meat, chopped into big pieces 

1 small bag (about 1 ½ ounces) salt and vinegar flavored potato chips, crushed  

Bring a large pot of water to a boil. Salt liberally and add the pasta. Cook to al dente and then drain and reserve. 

In a large bowl, whisk together mayonnaise, sour cream, lemon zest, lemon juice, salt and pepper. Stir in celery, chives, dill and lobster. Add in the pasta and toss to coat. Place into a food storage container and refrigerate until ready to serve.  

To serve, put the lobster salad into a serving bowl and top with celery leaves, chives and crushed chips.