Fresh lobster tails are steamed
and tossed with shredded cabbage, cucumber, tomato, radish, jalapeno, and fresh dill and served wrapped in a red lettuce leaf with a no-cream added creamy avocado dressing.
This no-fuss recipe is easy to make
by using the lobster tails instead of whole lobster and pre-washed, pre-shredded cabbage. Make the slaw and the avocado dressing ahead of time and toss just before serving. Avocado dressing makes 2 1/2 cups – more than enough for this recipe and beyond. Save remaining avocado dressing in an airtight container in the refrigerator for up to one week. Use as a dipping sauce with fresh vegetables, serve over grilled or baked chicken, or delicious when served over seared tuna.
Serving size: 2 lobster rolls
Saturated fat: 1.4g
Recipe analysis based on CalorieCount.com. This recipe contains 62% of the RDA for vitamin C, 20% of vitamin A, and 22% of iron. A good source of vitamin B6 and selenium.
This recipe was featured on The Bikini Lifestyles Show on Talk Radio 790 KABC – hear the FREE podcast: Rapid Fat Loss and Body Sculpting with Jason Scott Johnson In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
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$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Lobster Rolls with Creamy Avocado Dressing
Fresh lobster tails are steamed and tossed with shredded cabbage, cucumber, tomato, radish, jalapeno, and fresh dill and served wrapped in a red lettuce leaf with a nocream added creamy avocado dressing.
- 1 medium to large ripe avocado
- 3/4 cup grapeseed oil
- 2 tablespoons finely chopped fresh basil leaves
- 1 clove garlic, minced
- 1 cup white wine vinegar
- juice of 1/2 large lemon
- sea salt, about 1/2 teaspoon plus 1/2 teaspoon
- 1/2 to 1 teaspoon cracked black pepper plus 1 teaspoon
- 7 cups shredded cabbage
- 6 roma tomatoes, seeded and diced
- 2 cucumbers, partially peeled (striped), seeded and diced
- 4 radishes, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 medium jalapeno, seeded and diced
- 3 medium lobster tails
- 1 head red or green leaf lettuce
- In a medium mixing bowl, use a fork to mash the avocado.
- Whisk in the grapeseed oil, basil leaves, garlic, white wine vinegar, lemon juice, 1/2 teaspoon sea salt, and 1/2 teaspoon of black pepper.
- Whisk will until smooth and creamy and set aside.
- In a separate large mixing bowl, toss together the cabbage, tomatoes, cucumber, radishes, dill, jalapeno, remaining sea salt and black pepper.
- Place cabbage mixture in the refrigerator until ready to use.
- Fill a medium saucepan about 2 inches deep with water and place in lobster tails.
- Cover with lid and place over medium heat until water comes to a gentle boil and lobster tails are just cooked through, about 5 minutes.
- Be careful not to overcook the lobster.
- When cooked, run lobsters under cold water.
- Remove lobster meat from tail and roughly chop.
- Toss slaw with about 1 cup of the avocado dressing – tossing only the amount you are going to serve right now.
- Place 1 lettuce leaf on serving plate, top with about 1/4 cup slaw and a few tablespoons of the lobster.
- Starting at one side, gently roll the lettuce leaf around the slaw mixture.
- Serve chilled.
- For more spicy lobster rolls, add a small pinch of cayenne pepper to the slaw mixture or use the entire jalapeno pepper.
- *Note: the Creamy Avocado Dressing makes over 2 cups. In this recipe, 1 cup is used and is the basis for the recipe nutritional analysis