Lobster Caprese Pasta Salad with Pesto Drizzle


  • 200 g small shaped pasta (about ½ box)
  • 8 oz bocconcini, halved
  • 2 cups cherry tomatoes, halved
  • ½ cup fresh basil, finely chopped
  • 8 oz PEI lobster meat, cooked, shelled, chopped
  • ½ cup + 1 tbsp olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup pesto, divided
  • 1 tbsp honey
  • 1 tbsp honey
  • ½ tsp salt
  • ½ tsp salt
  • Basil leaves for garnish


1. Bring a medium saucepan filled with water to a boil. Add pasta and cook according to package directions. Rinse, drain and let cool.
2. In a large bowl, combine cooled pasta, bocconcini, cherry tomatoes, basil and PEI lobster meat.
3. To make dressing, whisk together balsamic vinegar, 2 tbsp pesto, honey, mustard, salt and pepper. Slowly drizzle in ½ cup olive oil, whisking constantly. Add to pasta mixture and toss to coat.
4. To make pesto drizzle, mix 2 tbsp pesto with 1 tbsp olive oil. Drizzle over pasta salad when serving.
Garnish with basil and lobster claws.

*If not eating immediately, reserve basil until it’s time to eat.

Do You Know Lobster?

A freshly laid lobster egg is the size of the head of a pin (1/16").

True – Lobster Eggs Are Tiny

Lobster eggs are indeed about the size of the head of a pin. A female lobster carries about 8000 eggs inside for 9-12 months, then another 9-12 months under her tail. Fishers have to return lobsters to the water that have visible eggs under their tail as part of fishery conservation methods. And from every 50,000 eggs, only two lobsters are expected to survive to legal size.