Photo of Avocado Lobster Roll by WW

Avocado Lobster Roll

Smartpoints value per serving
Total Time
25 min
25 min
If you don’t have lobster meat, swap in chopped cooked shrimp instead.


California (Hass) avocado

½ small, ripe but not mushy

light mayonnaise

2 Tbsp

plain fat free Greek yogurt

2 Tbsp

fresh lime juice

1 Tbsp

kosher salt

¼ tsp

fat free skim milk

2 Tbsp, (if needed)

cooked lobster

12 oz, (from about two 1 1/2 lb lobsters), cut into 1-inch chunks

uncooked celery

2 rib(s), medium, cut in thin diagonal slices


1 Tbsp, snipped (plus extra for garnish)

reduced calorie hot dog bun(s)

4 item(s), preferably top-sliced

fresh radish(es)

3 medium, sliced paper thin (for garnish)

fresh lime(s)

½ medium, cut into 4 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 fat-free 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.
  5. Serving size: scant 1/2 cup lobster salad, 1 roll

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