Lobster Stuffed Avocado

Whole30 Lobster Tail Salad, served in a white bowl with diced celery, mayo, shallots, and garnished with lemon slices.

A fun take on traditional lobster rolls, this lobster stuffed avocado recipe is amazing. Make lobster salad and stuff it inside of grilled avocados! So tasty!

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 411kcal

Author: Laura Miner

Ingredients

4 4-ounce lobster tails
1 tablespoon olive oil ghee or spray oil
2 stalks celery
½ medium shallot
¼ cup mayo
1 lemon
2 green onions
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried parsley
4 medium avocados
1 teaspoon 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!

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