Lobster Stuffed Avocado
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These Lobster Stuffed Avocados will quickly become your new favorite Keto and Whole30 lunch! They’re really easy to make, surprisingly budget-friendly and super flavorful.
Lobster Stuffed Avocado Recipe
Lobster rolls are a classic summertime dish, but if you want to skip the bread and make it gluten free, Whole30, and low carb, then I recommend substituting grilled avocados. This amazing lobster roll stuffed avocado recipe is a game-changer!
Grilling avocados makes them unbelievably creamy and buttery. I seriously LOVE cooking my avocados — this fried avocado BLT is a favorite of mine. Best of all, you can whip up these avocados in a snap!
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!
Spoon that heart lobster salad into avocado halves and then serve. The combination of flavors are so tasty too. It makes for the perfect meal during the summertime since it’s not heavy but still full of good-for-you ingredients. You’re going to love it!
Why You’ll Love this Recipe
You’re going to love this fabulous seafood recipe:
- This easy recipe only takes a half hour to make. It’s so simple and each stuffed avocado is full of incredible flavor.
- Lobster stuffed avocados are Whole30, Keto and gluten free. They’re a great recipe to make if you’ve got a lot of dietary restrictions!
- Anyone can make this dish! The recipe is super simple to follow and always turns out tasty. Follow the instructions step by step and you’ll be set up for success.
Ingredients
If you’re ready to make lobster stuffed avocados, then add these ingredients to the grocery list:
- lobster
- mayonnaise
- celery
- green onion
- shallot
- lemon
- salt & black pepper
- avocados
Substitutions and Variations
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. You can use some cooked shrimp
If you’re following Whole30, use a compatible mayo or make some avocado mayo to use.
I use lobster tails, but any lobster meat will work great!
How to Make Lobster Stuffed Avocados
Preheat your grill to medium heat, about 400°F (204°C). 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 about 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!
Roughly chop the lobster meat into bite-sized pieces, then slice the celery and dice the shallot. Juice half of the lemon.
Mix the lobster, mayo, celery, shallot, parsley, and lemon juice together in a bowl. Then season to taste with salt and pepper.
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.
Once the avocado is grilled, spoon some of the lobster salad into each avocado half. Slice the green onions and sprinkle each avocado half with some. Then sprinkle with salt and pepper and a squeeze of lemon juice and enjoy!
How to Store Lobster Stuffed Avocado
For best results, store just the lobster meat mixture and then prepare the avocados later. Avocados will brown pretty quickly, so just grill as many as you expect you’ll eat. Then transfer the lobster salad to an airtight container and store in the fridge for 2-3 days. You can also make the lobster salad in advance, but wait until just before serving to stuff the avocados!
What to Serve with Lobster Stuffed Avocado
Serve this seafood dish with fun sides like air fryer sweet potato fries or ranch potatoes. This coconut cauliflower rice would be yummy too, or serve something like a broccoli bacon salad. Some simple drop biscuits would be great as a side with lobster stuffed avocado!
If you want to get some extra veggies into dinner time, this purple cabbage and carrot slaw is a fabulous side with stuffed avocado.
Tips for Success
- Choose avocados that are ripe, but not too ripe. They should still have a bit of firmness to them and not be super squishy.
- Try not to overcook the lobster. It happens to the best of us sometimes, but it’s the star of this recipe. Just pay attention to it while it cooks, 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.
More Seafood Recipes
- Blackened Salmon with Peach Salsa (Whole30)
- Asian Shrimp Salad Bowls (Whole30)
- Tuna Cucumber Boats
- Sheet Pan Salmon and Wilted Brussels Sprouts Salad (Whole30, Low Carb)
- Grilled Halibut with Strawberry Guacamole (Whole30)
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Lobster Stuffed Avocado
Ingredients
Lobster Salad
- 4 4-ounce lobster tails
- 1 tablespoon olive oil ghee or spray oil
- 2 stalks celery
- 1/2 medium shallot
- 1/4 – 1/3 cup mayo
- 1 lemon
- 2 green onions
- 1/4 teaspoons salt
- 1/4 teaspoons pepper
- 1/4 teaspoons dried parsley
Grilled Avocados
- 4 medium avocados
- 1 teaspoons olive oil or a quick spray of oil
Instructions
Grill the Lobsters
- Preheat your grill to medium (about 400°F (20°C)). 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 (save the shells for lobster stock!).
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.
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.
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!
