Lobster Roll Stuffed Avocados – Whole30, Keto

Why We Love It

Lobster rolls are a classic summertime dish. But if you want to skip the bread and make it Gluten Free, Whole30, and Low Carb, I recommend substituting grilled avocados.

Grilling avocados makes them unbelievably creamy and buttery. I seriously LOVE cooking my avocados (have you tried a Fried Avocado BLT yet?).

The ingredients in this recipe are super simple. The tender lobster meat is mixed with mayo, celery, and lemon, avocados. When you mix it all together, it’s magic!

Best of all, you can whip this recipe up in a snap!

Recipe Ingredients

• Lobster. I use lobster tails, but any lobster meat will work great!
• Mayonnaise
• Celery
• Green Onion
• Shallot
• Lemon
• Salt & Pepper
• Avocados

Ingredients Notes

• You can easily substitute crab, if that’s easier to find in your area. I make steamed Instant Pot crab legs and it works perfectly in this recipe! You can also use cans of lump crab meat.
• If following Whole30, use a compatible mayo.

Step by Step Instructions

Step 1: Cook the Lobster

• Preheat your grill to medium (about 400F). Use kitchen shears to cut each lobster tail down the top of the back until you get to the end of where the meat is. 
• Brush the lobster tails with melted ghee or a little oil. Place the lobster tails flesh side down for abotu 5-6 minutes, then turn and cook for another 3-4 minutes, until the lobster is cooked through and opaque. 
• Once the lobsters are cool enough to handle, remove the lobster meat from the shells (and save the shells for lobster stock!). 

Step 2: Make the Lobster Salad

• Roughly chop the lobster meat into bite-sized pieces. Slice the celery. Dice the shallot. Juice half of the lemon. 
• Mix the lobster, mayo, celery, shallot, parsley, and lemon juice together in a bowl. Season to taste with salt and pepper.

Step 3: Grill the Avocados

• Cut each avocado in half and remove the pit. Spray or rub the insides with a little olive oil.
• Place the avocados face down on the grill for about 3-4 minutes, checking often.

Step 4: Assemble and Serve

• Spoon some of the lobster salad into each avocado. Slice the green onions. Sprinkle each avocado half with green onions. Sprinkle with salt and pepper and a squeeze of lemon juice and enjoy!

Recipe Tips

• Choose avocados that are ripe, but not too ripe. They should still have a bit of firmness to them.
• Try not to overcook the lobster. It happens to the best of us sometimes, but it’s the star of this recipe. Try to pay attention while you cook it, because tender lobster will make this dish unbelievable!
• If you like everything in lobster salad a little chunky, so don’t dice the celery or lobster pieces too tiny.
• You can make the lobster salad in advance, but wait until just before serving to stuff the avocados!