Avocado Lobster Rolls

Food styling by Noah Witenoff | Prop styling by Aurelie Bryce Image by: Jeff Coulson

Yogurt, fresh herbs and a little lemon make these no-cook lobster rolls super creamy and flavourful. Serve with coleslaw and a fresh summer salad.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4 servings


  • 2 cooked lobsters (about 400g each)
  • 1/2 cup plain 2% Greek yogurt
  • 3 tablespoons light mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 rib celery diced
  • 1 avocado chopped
  • 4 teaspoons fresh tarragon chopped
  • 2 green onions sliced
  • 4 hot dog bun


Place one lobster on work surface; twist off tail. With sharp chef's knife or using kitchen shears,; remove meat from tail. Crack claws and remove meat; cut into bite-size chunks. Repeat with second lobster.

In bowl, whisk together yogurt, mayonnaise, lemon juice, mustard and worcestershire sauce. Stir in celery, avocado, tarragon, lobster and all but 1 tbsp of the green onions.

Serve lobster mixture in hot dog buns sprinkled with remaining green onions.

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Lunch & Dinner

Avocado Lobster Rolls