Go Back
–+ servings
Lobster-Stuffed Avocado – vegetarian recipe
Stav Kogan

Lobster-Stuffed Avocado

Print Recipe Pin Recipe
Servings: 4 servings
Calories: 269
Ingredients Method Nutrition

Ingredients
  

  • 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 (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
  • 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.

Method
 

  1. Follow these simple steps to assemble your dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Nutrition

Calories: 269kcalCarbohydrates: 6.91gProtein: 17.73gFat: 18.17g

Tried this recipe?

Let us know how it was!