California Avocado season has ended.

Lobster Avocado Boats

Total time:

14 min

Prep time:


Cook time:

14 min

Lobster Avocado Boats


Maine lobster and avocado with a hint of cilantro, sriracha, garlic and fresh lemon juice served in avocado skins.


Serves: 2

As needed 1 cup fresh lobster meat cut into bite sized pieces (approx. the tail and claws from a 1 1/2 pound lobster)
As needed 1 ripe California avocado, halved and diced ( avocado half skins left intact)
As needed 1 tbsp. fresh lemon juice
As needed 1 tbsp. chopped fresh cilantro
As needed 2 tablespoons extra virgin olive oil
As needed 2 cloves garlic, finely minced
As needed 1/2 tsp. sriracha chili sauce
As needed 1/2 tsp. kosher salt
As needed Lobster bits and cilantro for garnish

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


In a small skillet, combine the olive oil, minced garlic and sriracha sauce over medium low heat. Allow to just barely come to a simmer and remove immediately from heat. Allow to cool while you prepare the other ingredients. Add the lemon juice to the diced avocado in a medium bowl and stir very gently. The lemon juice will add great flavor and also keep the diced avocado from discoloring. Add the lobster, cilantro and salt to the avocado and lemon, stir very gently to combine. Add the olive oil mixture, stir gently again and taste for salt. Stuff the avocado skins with the mixture and garnish with a bit of lobster and cilantro. Serve immediately or chill in the refrigerator for up to an hour.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Timeless G.


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