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Photo of Avocado lobster roll by WW

Avocado lobster roll

4
Points® value
Total Time
25 min
Prep
25 min
Serves
4
Difficulty
Easy
If you don’t have lobster meat, swap in chopped cooked shrimp instead.

Ingredients

Avocado

½ 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

Celery

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

Chives

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

Reduced calorie hot dog bun

4 item(s)

Radishes

3 medium, sliced paper thin, for garnish

Lime

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

Instructions

  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.

Notes

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

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