Lobster Lettuce Cups
Just like the lobster rolls from Cape Cod, for which I can have a sudden craving, this recipe has been re-imagined using paleo ingredients. My husband likes to grill the lobster tails, and it adds a smoky dimension and contrasts the cool, crisp celery and creamy avocado mayonnaise!
Serves 4 “lettuce wraps” or 6 appetizers
Yield: 4
Lobster Lettuce Cups
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
Ingredients
- 4 miniature lobster tails, or 2 large
- 1/2 cup avocado oil mayonnaise, such as Chosen Foods brand
- 3 Tablespoons fresh lemon juice
- 2 ribs celery, diced
- 1 Tablespoons fresh parsley, minced
- Dash of Sriracha, if desired. I prefer Yellowbird brand
- Boston lettuce leaves, separated into cups, or Romaine leaves for wraps
Method
- Split lobster shells down the back and open exposing the meat.
- Grill on medium heat until cooked through, for small tails, about8 to 1. For large tails, 15 to 18 minutes. (Times can vary depending on your grill, flexibility of heat adjustment, etc, so watch for opaque white and pink for doneness.)
- Allow to cool, remove from shells and chop, leaving generous size chunks of meat.
- Add remaining ingredients, stir to coat all of the lobster pieces.
- Adjust seasoning with salt and pepper if desired.
- Spoon salad into lettuce cups. Serve as appetizers, or on Romaine leaves as a lobster lettuce roll.
