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Avocado and Lobster Salad

Avocado and Lobster Salad

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This is a cold salad that may be served as a main entree.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 968 mg
  • 39%

Based on a 2,000 calorie diet


  1. Melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. Season with seafood seasoning, then transfer to a serving dish. Toss with tomato, avocado, and lettuce. Sprinkle with crumbled feta cheese.
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Loved this not only for its taste, but also for its beauty and simplicity. Rather than tossing all the ingredients together, I eliminated the iceberg lettuce from the mix and plated the salad on large, beautiful butter lettuce leaves. Once my lobster was cooked, shelled and chopped I realized I wouldn't have enough so I quickly boiled some frozen shrimp to compensate and it was a wonderful combination. I liked the warm lobster against the cool tomato and creamy avocado, and the seafood seasoning blended with the butter proved to be a nice change from a typical salad dressing. This, served with "Cream of Tomato Soup with Pesto," made for a delicious, healthy, and light but satisfying meal. On a side note, I didn't use the feta because hubs doesn't like it, and I had intended to substitute some crumbled bacon instead. It's only as I write this review that I realize I forgot the bacon and I know that would have been awesome good! Oh well, next time...


Excellent salad but a bit too salty so I would put less seasoning unless I just put in the wrong one but I used old bay seasoning...


made this with lump crabmeat and it was incredibly delicious. cheers much for the recipe.