Ingredients:

  • 1.5 lb pre-cooked lobster meat, chilled and roughly chopped
  • 12 oz Cavatappi or shell pasta (dry weight)
  • 1/2 cup full-fat mayonnaise
  • 1/2 cup plain full-fat Greek yogurt
  • 1 cup celery, finely diced
  • 1/2 cup red onion, finely diced
  • 3 tbsp fresh dill, finely chopped
  • 3 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Cook the pasta according to package directions until al dente. Immediately drain the cooked pasta and rinse thoroughly with cold water to stop the cooking process and remove excess starch. Set aside to drain completely.
  2. In a large bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and white wine vinegar until smooth. Season lightly with salt and pepper.
  3. Stir the diced celery, red onion, and fresh dill into the prepared creamy dressing mixture.
  4. Add the cooled, drained pasta and the chopped lobster meat to the bowl. Using a gentle folding motion, mix the ingredients until everything is evenly coated in the dressing. Avoid overmixing to keep the lobster chunks intact (The Gentle Fold).
  5. Taste and adjust seasoning if needed (add more salt, pepper, or lemon juice for brightness). Cover and chill in the refrigerator for at least 1 hour before serving to allow the flavors to fully meld.