Avocado Lobster Rolls (Get Cooking)
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.
Servings and Ingredients
|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|
|⅛ tsp.||Hy-Vee black pepper|
|1||avocado, 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|
- Remove shells from lobster; discard shells. Use a knife to devein lobster tail. Set lobster meat aside.
- 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.
- 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.
530 Calories per serving
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 45mg
- Sodium: 740mg
- Total Carbohydrates: 43g
- Protein: 12g
Vitamin A 10%
Vitamin C 15%
Hy-Vee Seasons Summer 2015, Chef Andrew from Ankeny #1, KCCI-TV recipe, May 21, 2016.