Begin by finely dicing the celery and mincing the red onion. Zest the lemon and then juice it. Chop the chives evenly.

In a large pot, bring salted water to a rolling boil. Add the cavatappi pasta and cook until tender yet firm, about 8-10 minutes.

Drain the pasta and rinse it with cold water to stop the cooking process. Transfer to a large mixing bowl to cool completely.

In a separate bowl, combine mayonnaise, Greek yogurt, lemon juice, lemon zest, celery salt, salt, and black pepper, whisking until smooth.

Fold the cooled pasta with lobster in the mixing bowl. Pour the dressing over and add celery, red onion, and chives. Gently combine.

Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.