Lobster-stuffed avocado turns two avocado halves into edible bowls filled with buttery lobster salad. Chopped lobster, celery, and green onion get dressed in avocado oil mayo, lemon, and melted butter, then spooned over the fruit. It is a no-cook showpiece that lands under 7g of carbs.
Ingredients
To get the perfect balance of flavors and macros, precision is key. Here is everything you need:
- 1 tbsp. (0.5 oz / 14g) avocado oil mayonnaise
- 1 tbsp. (0.5 oz / 15g) fresh lemon juice
- 2 tbsp. (1.0 oz / 28g) butter (melted)
- 2 cups (10.6 oz / 300g) lobster meat (chopped, cooled at room temperature)
- 2 whole (approx. 12.0 oz / 340g) California avocados (halved, pitted)
- 1 medium stalk (1.4 oz / 40g) celery (chopped)
- 1 medium stalk (0.5 oz / 15g) green onion (chopped)
- 0.1 tsp. (0.01 oz / 0.2g) black pepper (freshly ground)
- 1 tbsp. (0.1 oz / 3g) fresh chives (chopped)
- 0.1 tsp. (0.02 oz / 0.6g) sea salt
Step-by-Step Instructions
Follow these simple steps to assemble your dish.
- In a medium-sized mixing bowl, combine the 2 cups (10.6 oz / 300g) of chopped lobster meat, the chopped green onion, and the chopped celery.
- Add the 1 tbsp. (0.5 oz / 14g) avocado oil mayonnaise, 1 tbsp. (0.5 oz / 15g) lemon juice, and 2 tbsp. (1.0 oz / 28g) melted butter to the lobster mixture, tossing lightly to ensure everything is coated evenly.
- Season the mixture perfectly by folding in the 0.1 tsp. (0.02 oz / 0.6g) of sea salt and 0.1 tsp. (0.01 oz / 0.2g) of black pepper.
- Use a spoon to gently scoop out a small portion of the flesh from the 2 halved avocados, leaving about a 0.5-inch border of avocado meat inside the skin to create a sturdy natural bowl.
- Spoon the seasoned lobster mixture generously into the hollowed-out avocado halves, distributing about 0.5 cups (2.6 oz / 75g) of the filling into each of the four halves.
- Garnish the top of each stuffed avocado evenly with the 1 tbsp. (0.1 oz / 3g) of chopped fresh chives and serve immediately for the best taste and texture.
Nutritional Information (Per Serving)
Understanding the macros of your meals is just as important as the taste! Here is the approximate nutritional breakdown for one serving (one stuffed avocado half) of this recipe:
- Calories: 269 kcal
- Fat: 18.17g (0.64 oz)
- Carbohydrates: 6.91g (0.24 oz)
- Protein: 17.73g (0.63 oz)
Pro Chef Tips
To elevate this dish from simple to restaurant-quality, keep these expert tips in mind:
- Pick the Perfect Avocados: Look for California avocados that yield slightly to gentle pressure at the stem but aren't mushy. You want them firm enough to hold their shape when scooped and filled, providing a sturdy, edible bowl.
- Prevent Browning: If you aren't serving these the exact second you make them, brush the exposed green edges of the avocado flesh with a tiny bit of extra fresh lemon juice. The citric acid stops oxidation and keeps them looking vibrant and green.
- Gentle Folding: When combining the mayonnaise, butter, and lobster meat, use a light hand. You want to keep those beautiful, luxurious chunks of lobster intact rather than shredding them, which provides a much better mouthfeel and gourmet presentation.
- Dry Your Seafood: If you are using pre-cooked, frozen lobster meat instead of fresh, ensure it is thoroughly thawed and patted completely dry with paper towels before mixing. Excess water will dilute the rich dressing and make your avocado bowls soggy.
Frequently Asked Questions (FAQ)
To help you get the most out of this recipe (and to give our AIOSEO schema a boost!), here are the most common questions I get about this dish:
1. Can I make this Lobster Stuffed Avocado ahead of time? Because avocados brown quickly once exposed to air, the final dish is best served immediately. However, for easy meal prep, you can make the lobster salad mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator, and simply halve and stuff your fresh avocados right before serving!
2. Is this Lobster Stuffed Avocado recipe keto-friendly? Yes, absolutely! With roughly 6.91g (0.24 oz) of carbohydrates, 18.17g (0.64 oz) of healthy fats, and 17.73g (0.63 oz) of protein per serving, this recipe is naturally low-carb. It fits perfectly into a ketogenic or low-carb lifestyle as a satisfying lunch or elegant appetizer.
3. What can I substitute for mayonnaise in the filling? If you prefer not to use avocado oil mayonnaise, plain, full-fat Greek yogurt or sour cream are fantastic substitutes that add a nice tang. Alternatively, for a warm "Connecticut-style" flavor, omit the mayo entirely and toss the lobster meat with a little extra melted butter and lemon juice.
4. Can I use a different type of seafood? Definitely! While the sweet, buttery flavor of lobster makes this incredibly decadent, this exact same recipe method works beautifully with fresh lump crab meat, cooked bay shrimp, or even chopped grilled chicken if you have a seafood allergy.
Pro Tips
- Choose California avocados that yield slightly to gentle pressure — firm enough to hold their shape as bowls, ripe enough to scoop.
- Fold the lobster gently with the mayo and melted butter; rough mixing shreds the chunks and the filling loses its luxurious bite.
- If the stuffed avocados will sit before serving, brush the exposed flesh with a little lemon juice to stop the browning.
- Using frozen lobster meat is fine — just thaw it fully and pat it dry first, or the water will thin the dressing and sog the avocado.
- This one is assembled to order; the lobster filling keeps a day in the fridge, but fill the avocados only when you are ready to eat.
Frequently Asked Questions
Can I make lobster-stuffed avocado ahead of time?
Make the lobster filling up to a day ahead and keep it chilled. Hollow and fill the avocados just before serving so the fruit stays green and firm.
How long do leftovers keep?
The lobster salad keeps 1–2 days sealed in the fridge. Assembled avocados brown quickly, so leftovers are best eaten the same day.
Is this recipe keto-friendly?
Yes — 6.91g of carbs per serving with 18.17g of fat, mostly from avocado, butter, and avocado oil mayo.
Can I swap the lobster for another seafood?
Chopped shrimp or crabmeat dress beautifully in the same butter-mayo-lemon mixture without changing the keto macros.
Recipe card below.
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Ingredients
Method
- Follow these simple steps to assemble your dish.
- In a medium-sized mixing bowl, combine the 2 cups (10. 6 oz / 300g) of chopped lobster meat, the chopped green onion, and the chopped celery.
- Add the 1 tbsp. (0. 5 oz / 14g) avocado oil mayonnaise, 1 tbsp. (0. 5 oz / 15g) lemon juice, and 2 tbsp. (1. 0 oz / 28g) melted butter to the lobster mixture, tossing lightly to ensure everything is coated evenly.
- Season the mixture perfectly by folding in the 0. 1 tsp. (0. 02 oz / 0. 6g) of sea salt and 0. 1 tsp. (0. 01 oz / 0. 2g) of black pepper.
- Use a spoon to gently scoop out a small portion of the flesh from the 2 halved avocados, leaving about a 0. 5-inch border of avocado meat inside the skin to create a sturdy natural bowl.
- Spoon the seasoned lobster mixture generously into the hollowed-out avocado halves, distributing about 0. 5 cups (2. 6 oz / 75g) of the filling into each of the four halves.
- Garnish the top of each stuffed avocado evenly with the 1 tbsp. (0. 1 oz / 3g) of chopped fresh chives and serve immediately for the best taste and texture.
- Dry Your Seafood: If you are using pre-cooked, frozen lobster meat instead of fresh, ensure it is thoroughly thawed and patted completely dry with paper towels before mixing. Excess water will dilute the rich dressing and make your avocado bowls soggy.
