Yep, another avocado & cilantro recipe. Our cilantro plant is out of control! If you have recipes featuring cilantro, please provide links in the comment section ;).
My in-laws brought fresh lobsters up for Father’s Day, half of which we steamed, the other half of which we grilled. There were A LOT of leftovers, and my mother-in-law and sister-in-law were nice enough to painstakingly remove the succulent meat from their shells so we could easily incorporate it into another meal.
As New Englanders, the go-to recipe for fresh lobster meat is – of course – lobstah rolls (notice the use of the Boston accent here). I went Maine-style with a creamy base; but subbed in creamy Greek yogurt for some of the fat-laden mayo. For a new flavor twist, I tossed in some lime juice, chopped avocado, and cilantro. This variation isn’t for everyone, but it is a tasty twist on a classic that we loved!
Avocado & Cilantro Lobster Rolls
Prep Time: 5 minutes
Cook Time: 0 minutes
Ingredients (2 servings)
- 2 heaping cups roughly chopped lobster meat (I used a combination of tail & claw meat)
- 2 Tbsp 2% plain Greek yogurt
- 2 Tbsp canola oil or olive oil mayonnaise
- 1 Tbsp finely chopped cilantro leaves
- 1/2 large avocado, chopped
- Kosher salt, to taste
- top-split hot dog buns, lightly toasted
Add yogurt & mayo to lobster meat in a mixing bowl. Stir until lobster is well-coated. Gently fold in chopped cilantro and avocado. Season to taste with salt.
Mound lobster salad into toasted hot dog buns.