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. This post is sponsored by California Avocados.
If you’ve ever spent any appreciable amount of time in New England, chances are that you’ve eaten a lobster roll or two. In the state of Maine, they are practically a cult and served on almost every menu in every restaurant. Even McDonald’s sells them, although I highly recommend hitting a real New England seafood shack if you can. There are lobster roll festivals and competitions in the summer and everybody has their favourite place to go get a toasted hotdog roll filled with fresh “lobstah”. And that’s how they are supposed to be served, by the way…on a New England style top-split hot dog roll. It’s a classic American meal, without question.
Of course, you and I can’t eat those hot dog rolls, regardless of whether they are top-split or side-split. Those are simply a no-go. I suppose we could just eat the filling out of the lobster roll but the temptation of that toasted roll might be too much for some of us. It would be hard not to take at least one bite. And one might turn into two, and two might turn into three and next thing you know, that roll is all gone and you have a tummy ache. Or your blood sugar is spiking. Or both.
But that’s not to say that you can’t make the scrummy lobster salad filling and just eat that. Or better yet, stuff it into something that is much more keto friendly, and on the whole, much healthier. Yes, you could go to the trouble of making your own keto rolls and that could be fun too. But I have a better, and much easier, idea. Split an avocado in half, take out the pit, fill with lobster roll salad and voila! There you go, getting your lobster roll fix, your protein, and your veggies all in one go. No tummy ache at the end either!
Yes, I know, it’s not really a roll but you can’t beat pairing lobster with a fresh California Avocado. They are the best and they go with practically everything, but they are particularly good with fresh seafood. It’s magical, that creamy nutty fruit and the way it enhances the seafood flavour. And California Avocado season is drawing to a close so now’s the time to pair them with just about anything and everything you can think of. They are still available and they just can’t be beat so make the most of them. And while I know many New Englanders will think me blasphemous for saying it, skip the roll, pair the lobster with an avocado and bask in your whole food virtuousness.
The trick to really getting this to taste reminiscent of a New England Lobster Roll is tossing the lobster with a little melted butter. Oooooh my!
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
- In a medium bowl, combine the lobster meat, celery, and green onion.
- Stir in the melted butter, mayo, and lemon juice, and toss to combine. Season to taste with salt and pepper.
- 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!).
- Stuff each avocado have with about 1/2 cup of the lobster mixture.
- Garnish with fresh chives, if desired. Serve immediately.
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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