Low Carb Lobster Roll Avocados

Preparation 00:15 Cook Time Inactive Time: Total Time: 00:15 Serves 4     adjust servings

 All the rich flavors of a New England lobster roll in a much healthier, low carb package! These lobster stuffed avocados are a delicious and easy keto summer dinner recipe. 


  • 12 ounces cooked lobster meat, room temperature, chopped (about 2 cups)
  • 1 stalk celery, chopped
  • 1 green onion, chopped
  • 2 tbsp melted butter
  • 1 tbsp avocado oil mayonnaise
  • 1 tbsp fresh lemon juice
  • Salt and pepper to taste
  • 2 California Avocados, halved and pitted
  • Fresh chives for garnish


  1. In a medium bowl, combine the lobster meat, celery, and green onion. 
  2. Stir in the melted butter, mayo, and lemon juice, and toss to combine. Season to taste with salt and pepper.
  3. Using a spoon, scoop out some of the flesh out of each avocado, leaving at least half an inch inside the skin. Reserve for another use (or just pop it into your mouth...don't waste that precious stuff!).
  4. Stuff each avocado have with about 1/2 cup of the lobster mixture.
  5. Garnish with fresh chives, if desired. Serve immediately.


Recipe Notes

Lobster meat can be pretty pricy stuff. If you want a less expensive option, try lagostino tails. Lagostino is a small crustacean that tastes remarkably like lobster. But if you can get fresh lobster...this is heavenly! 

If you want a paleo friendly version, leave out the melted butter and add another tbsp mayo. 

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