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Yup! You read the title of this post correctly. I went there and it was so, so good!
A few years ago, I wrote about one of the Jersey shore’s favorite seafood joints, Red’s Lobster Pot. I went back last year with my family after they changed owners. It was good, but it just wasn’t the same. I haven’t been to the beach once this year to get my fill of sun and seafood! However, I have been lucky enough to find lobster on sale the past few weeks.
A couple weekends ago, we had a lobster dinner for almost the cost of one lobster roll down the shore! So while the lobsters were still on sale, I decided to treat myself again. My craving for a Jersey shore lobster roll was strong, but I wanted to ditch the bread and stuff an avocado instead. I’ve stuffed avocados before, but never like this!
You might be thinking, “Okay. So you ditched the bread, but what are you going to do about all of that mayo?” I have the perfect solution for that, too. Last year, I discovered safflower mayonnaise and it’s all my husband and I eat now. It tastes like real mayo, but it’s made with safflower oil. Safflower oil packs some pretty decent benefits, too! It’s low in cholesterol, good for your skin and hair, and may even help with weight loss. So I figured I’d kill my constant summer craving for this tasty crustacean by making a lighter take on a classic lobster roll.
- 1-1 1/2 pound lobster, boiled
- 1 tbsp. safflower mayonnaise
- 1 tsp. lemon juice
- Salt and pepper, to taste
- 1/2 tsp. fresh chives, chopped
- 1 avocado
- Remove claw and tail meat from lobster. Chop into bite-size pieces and set aside in a small bowl.
- Halve an avocado, removing the pit, and scooping out a bit of the avocado flesh.
- In another small bowl, mix mayo and lemon juice together. Season with salt and pepper.
- Add mayo mixture to lobster meat and combine well.
- Spoon lobster mixture into each avocado halve.
- Top with chives and serve with lemon wedges.
- If you're cooking a live lobster, fill a large pot with water and salt generously. Bring the pot to a rolling boil, then drop the lobster in head first. Cook the lobster about 8 minutes (for a 1 pound lobster), then allow it to cool before preparing the meat.
Truth be told, if you served lobster to me swimming in a pool of butter, I wouldn’t turn it away (I mean, who in their right mind would?). But let’s try and be good as we near the end of summer! This recipe will allow you to get your fill of lobster while being a little more health-conscious about it.
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