Photo of Avocado lobster roll by WW

Avocado lobster roll

3 - 6
PersonalPoints™ per serving
Total Time
25 min
25 min
If you don’t have lobster meat, swap in chopped cooked shrimp instead.



½ medium, medium, ripe

Light mayonnaise

2 tbsp(s)

Plain fat free Greek yogurt

2 tbsp(s)

Fresh lime juice

1 tbsp(s)

Kosher salt

¼ tsp(s)

Fat free skim milk

2 tbsp(s), (if needed)

Cooked lobster

12 oz, (from about to 1 ½ lb lobsters), cut into 1-inch chunks

Uncooked celery

2 stalk(s), small, cut in thin diagonal slices


1 tbsp(s), snipped, +extra for garnish

Reduced calorie hot dog bun(s)

4 item(s)

Fresh radish(es)

3 medium, sliced paper thin, for garnish

Fresh lime(s)

4 item(s), wedges, for serving (optional)


  1. Combine avocado, mayonnaise, yogurt, lime juice, and salt in a mini-food processor; puree until smooth. (If you don’t have a food processor, just mash ingredients very thoroughly with a fork.) Thin the mixture slightly, as needed, with skim milk so that it will coat salad ingredients smoothly.
  2. Combine avocado mixture with lobster meat, celery, and 1 Tbsp chives; stir with a rubber spatula to coat well.
  3. Toast rolls in a toaster without opening them (if they fit) or toast in oven.
  4. Divide lobster salad among warm rolls; sprinkle with remaining chives and radishes. Serve immediately with lime wedges, if using.


Per serving: scant 1/2 cup lobster salad, 1 bun