These Lobster Roll Grilled Avocados will quickly become your new favorite Keto and Whole30 summer lunch! They’re really easy to make, surprisingly budget-friendly, and super flavorful!! Trust your friend Laura, and make them today!
Summertime = Lobster Time!
Lobster is one of my all-time favorite foods. It’s one of those things that always reminds me home. Of summertime at the beach.
Growing up, a family friend planned a lobster fest at the beach every Fourth of July, hosting dozens for a huge cookout. They’d bury the lobsters in a barrel under the sand, letting them steam with lemons, whole cloves of garlic, and lots of seasonings.
Everyone, even us kids, got their own lobster, and we’d eat on the sand and watch the fireworks!
Of course, if you’re from New England, lobster probably reminds you of home, too.
Forgive me, I should probably say Lawbstuh, for you guys.
The region is famous for its lobster cuisine, and lobster rolls are at the top of the list. I was inspired by those classic flavors to make this recipe!
To make it Whole30 is simple! Instead of the bread, I quickly grilled avocados and put the luscious lobster inside.
Grilling avocados makes them unbelievably creamy and really brings out the flavor of the avocados, too. I seriously LOVE cooking my avocados (have you seen my Low Carb/Whole30 Fried Avocado BLT recipe?).
The ingredients in this recipe are super, duper simple.
- Lobster. You can substitute crab, if that’s easier to find in your area.
- Compliant Mayo
- Green Onion
- Salt & Pepper
Why I love it
I love how refined it feels, without actually being too complicated. I mean, other than the lobster itself, everything else is a staple in my kitchen.
Mayo, celery, lemon, avocados. They’re not expensive ingredients, certainly not special ones. They’re just run-of-the-mill grocery store items, and that’s pretty cool. But when you mix it all together, it’s magic!
I also love that making it Whole30 compliant doesn’t mean making gigantic changes to the classic recipe.
Of course there’s no bread, but once you substitute grilled avocado, the only thing left to do is make sure the mayo is compliant. I use Chosen Foods, but there are several Whole30 Approved mayo brands! You could even make your own mayo!
Now I know you’re wondering. How can I call this budget-friendly? Well, it’s not what I’d call a cheap lunch, like a pb&j sandwich. But quality lobster tails that I use in this recipe are actually more budget-friendly than you’d think.
Even these wild caught, sustainably sourced lobster tails fit into our budget, because I had them included in my last Fish Fixe box. Fish Fixe Lobster tails come with this warning: “People tail me I’m the life of the party — clearly it went to my head.” Ha!
Note: Feel free to substitute crab!
It’ll be equally delicious! You can use fresh or cans of lump crab meat and make this recipe, and it’ll still be super yum!
- 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!
- I like everything in the lobster salad a little chunky, so don’t dice the celery too tiny. I also looooove the bigger bite-sized pieces of lobster tail!
Pin it for later:
Do you love seafood as much as I do? Be sure to check out some of my other recipes!
- Blackened Salmon with Peach Salsa (Whole30)
- Asian Shrimp Salad Bowls (Whole30)
- Sheet Pan Salmon and Wilted Brussels Sprouts Salad (Whole30, Low Carb)
- Grilled Halibut with Strawberry Guacamole (Whole30)
Lobster Rolls and Grilled Avocados
- 4 4 oz. lobster tails
- 1 tbsp olive oil, ghee, or spray oil
- 2 stalks celery
- 1/2 medium shallot
- 1/4 – 1/3 cup mayo
- 1 lemon
- 2 green oninos
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried parsley
- 4 avocados
- 1 tsp olive oil or a quick spray of oil
Grill the Lobsters
- 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 (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!