Recipe

Lobster-stuffed avocado with pink sauce and lime

Name: Lobster-stuffed avocado with pink sauce and lime
Prep time: 20 min
Total time: 30 min
Ingredients: 2 medium-large avocados, ripe but firm; 2 tablespoons lime or criollo lemon juice; 1 teaspoon olive oil; Salt and freshly ground black pepper, to taste; 4 large lettuce leaves, clean and dry; 350 g cooked lobster meat, cold and drained (about 2 cups); 3 tablespoons mayonnaise; 1 tablespoon ketchup; ⅓ cup canned peas, well drained; ½ teaspoon soy sauce (optional); ½ roasted red bell pepper from a jar, drained and cut into thin strips; 4 stuffed green olives

Avocado halves stuffed with cooked lobster, peas, and a light pink sauce with lime. An elegant, fresh Cuban appetizer that is very easy to make.

CiberCubaNovember 6, 2026

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Preparation20 min
Total time30 min
Servings4 servings (4 avocado halves)
DifficultyEasy

Lobster-stuffed avocado is one of those appetizers that in Cuba smell like celebration: it appears on party tables, at Sunday lunches with guests, and on hot nights when you crave something cold and elegant without turning on the stove.

This updated version respects the nuances of the classic (the peas, the bell pepper, the stuffed olive, and the use of the rejos, the meat from the bases of the lobster legs), but with precise quantities and a deliberately light pink sauce with a touch of lime, so that the lobster remains the star.

Since you start with cooked lobster, everything is assembly: in half an hour you have four halves ready to serve.

Method

Preparation in advance

Check that the cooked lobster is well chilled and remove any remaining shell or cartilage. Dry it with paper towels and cut it into 1 to 2 cm pieces so they are clearly visible in the filling. If you bought it raw, cook it completely first and chill it in the refrigerator before proceeding: this recipe does not use raw lobster.
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Rinse and drain the peas. Also drain the bell pepper and cut it into thin strips for garnish. Wash and dry the lettuce leaves well.
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Sauce and filling

Prepare the pink sauce: in a bowl, mix the mayonnaise with the ketchup, 1 teaspoon of lime juice, a pinch of pepper, and, if you want to preserve the nuance of the traditional recipe, the soy sauce. It should be smooth and light pink, without masking the flavor of the lobster.
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Add the lobster and peas to the sauce and mix gently with a spatula so as not to break up the meat. Taste and adjust salt only if necessary. Cover the filling and refrigerate for about 10 minutes while you prepare the avocados.

Assembly

Just before serving, cut the avocados lengthwise, remove the pit, and enlarge the cavity slightly with a small spoon if necessary. Leave the skin so each half acts as a bowl (if you prefer to serve them peeled, remove it very carefully). Drizzle the flesh with the remaining lime juice, add a few drops of olive oil, and season lightly with salt and pepper.
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Place a lettuce leaf on each plate, or all four in a serving dish. Put the avocado halves on top and distribute the filling into the cavities, leaving pieces of lobster visible. Top each half with strips of bell pepper and a stuffed olive.
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Serve immediately and well chilled. Remember that avocado darkens if cut too far in advance: prepare the filling ahead and open the avocados at the end.

Tips and variations

Safety first. Always use completely cooked and cooled lobster; never raw or undercooked. If you buy it frozen and already cooked, thaw it inside the refrigerator and drain it well before mixing.

Cold chain. The mayonnaise and the lobster must be refrigerated until assembly. Do not leave the dish at room temperature for more than two hours (one hour if it is very hot).

Light sauce. Do not overdo the mayonnaise: the sauce should only coat the lobster, not cover it.

The rejos. Using the meat from the bases of the legs is very Cuban; check carefully that no hard shell fragments remain.

Variation. You can add a little celery very finely chopped to give a crunchy touch, although the main recipe keeps the peas from the original.

Storage. The filling can be prepared a few hours in advance and kept covered in the refrigerator; open the avocados always at the end so they do not darken.

Allergens: crustaceans; egg (if the mayonnaise contains it); soy and possible gluten if you use the optional soy sauce.