Avocado & Cilantro Lobster Rolls

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


by Lauren Zembron

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.

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