Avocado Lobster Rolls (Get Cooking)

Recipe

Main Dish
Avocado Lobster Rolls (Get Cooking)

Primary Media

White plate of avocado lobster rolls

User Rating

3.73 out of 5 stars
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15 ratings

Recipe Data

4
Servings
25min
Prep
25min
Total

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    Description

    This buttery Italian bread is stuffed with chunks of rich lobster meat and avocado. It's the sandwiches of all sandwiches. It's the avocado lobster roll. 

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    3(12 oz each) ready-to-go frozen lobsters, thawed
    ½ c.Hy-Vee mayonnaise
    1 tbsp.fresh lemon juice
    2 tsp.chopped fresh cilantro
    2 clove(s)garlic, minced
    1 tsp.Hy-Vee Select extra-virgin olive oil
    1 tsp.Hy-Vee Dijon mustard
    ½ tsp.hot chili powder
    ¼ tsp.Hy-Vee salt
    tsp.Hy-Vee black pepper
    1avocado, seeded, peeled and chopped
    ½ c.chopped celery
    2 tbsp.Hy-Vee butter, melted
    ½(20 oz) loaf Hy-Vee Baking Stone Italian bread
    Lemon wedges, for serving
    Cilantro, for garnish

    Directions

    1. Remove shells from lobster; discard shells. Use a knife to devein lobster tail. Set lobster meat aside.
    2. In a medium bowl, whisk together mayonnaise, lemon juice, cilantro, garlic, olive oil, mustard, chili powder, salt and pepper. Stir in avocado, celery and lobster meat. Cover and refrigerate at least 1 hour before serving.
    3. Cut 4 three-inch-thick slices of bread. Split top of each slice to make a pocket; brush sides of bread with butter. Toast bread in a grill pan over medium-high heat for 1 minute on each side. Fill each bread with about 1/2 cup lobster mixture. If desired, serve with lemon wedges and cilantro.

    Nutrition facts

    Servings

    530 Calories per serving

    Amounts Per Serving

    • Total Fat: 37g
    • Cholesterol: 45mg
    • Sodium: 740mg
    • Total Carbohydrates: 43g
    • Protein: 12g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 15%
    0%
    Iron 15%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Summer 2015, Chef Andrew from Ankeny #1, KCCI-TV recipe, May 21, 2016.